157th_PWS_KP_Services_2019.pdf

PERFORMANCE WORK STATEMENT (PWS)

FOR

Food Services Support Services

18 April 2019

TABLE OF CONTENTS

SECTION 1 General

SECTION 2 Definitions and Acronyms

SECTION 3 Government Furnished Property, Material, Equipment and Services

SECTION 4 Contractor Furnished Property, Material, and Equipment

SECTION 5 Requirements

SECTION 6 Applicable Publications

SECTION 7 Prohibited Behavior

APPENDIX A Performance Requirement Summary

APPENDIX B Hours of Operation & Estimated Workload Data

APPENDIX C Clipper Operating Procedures

APPENDIX D Pot and Pan Cleaning Operations

APPENDIX E UTA Schedule Base Year

APPENDIX F Full Service KP Procedures

1.0 General:

1.1 Scope: The New Hampshire Air National Guard (NHANG) Appropriated Fund food service operation consists of a main Dining Facility (DFAC), This facility is dedicated to providing meal service and meeting the nutritional needs of Department of Defense (DOD) personnel who frequent the facility.

1.2 Background: The NHANG Dining Facility is open one weekend a month (two days) to serve one meal per day to authorized patrons. The facility primarily serves lunch. However operations could change in the event of an exercise, which would be pre-determined and dates given to contractor.

1.3 Period of Performance (PoP): The Period of Performance shall be as follows:

1.3.1. Base period: September 3, 2019 to March 2, 2020.

1.3.2. Option year 1: March 3, 2020 to March 2, 2021.

1.3.3. Option year 2: March 3 2021 to March 2, 2022.

1.3.4 Option year 3: March 3, 2022 to March 2, 2023

1.3.5 Option year 4: March 3, 2023 to March 1, 2024

1.4 General Information:

1.4.1 Quality Control (QC): The contractor shall develop and maintain an effective QC Plan

(QCP) to ensure services are performed in accordance with this PWS. The contractor shall develop and implement procedures to identify, prevent, and ensure non-recurrence of defective services. The contractor’s QCP is the means by which it assures itself that its work complies with the requirements of the contract. As a minimum, the contractor shall develop QC procedures that address the areas identified in Quality Assurance Plan (QASP) Performance Requirements

Summary. After acceptance of the QCP, the contractor shall obtain the Contracting Officer’s

(KO) acceptance in writing of any proposed changes to its QCP.

1.4.2 Quality Assurance (QA): The Government will evaluate the contractor’s performance under this contract in accordance with the Quality Assurance Surveillance Plan (QASP). This plan is primarily focused on what the Government must do to ensure that the contractor has performed in accordance with the performance standards. It defines how the performance standards will be applied, the frequency of surveillance, and acceptable quality level(s) (defect rate(s)).

1.4.3 Recognized Holidays: The following are recognized US holidays. The contractor shall not perform services on these days:

1.4.3.1 New Year’s Day: January 1st

1.4.3.2 Martin Luther King, Jr.’s Birthday

1.4.3.3 President’s Day

1.4.3.4 Memorial Day

1.4.3.5 Independence Day: July 4th

1.4.3.6 Labor Day

1.4.3.7 Columbus Day

1.4.3.8 Veteran’s Day: November 11th

1.4.3.9 Thanksgiving Day

1.4.3.10 Christmas Day: December 25th

1.4.4 Place and Performance of Services: The contractor shall provide services on RSD weekends, which is one weekend per month (Saturday and Sunday). The facility is open between

1100 and 1300 for lunch. Performance shall be at the base dining facility, which is in building

145 on the New Hampshire Air National Guard 302 Newmarket St, Newington, NH, 03803. The contractor shall at all times maintain an adequate work force for the uninterrupted performance of all tasks defined within this PWS when the dining facility is open. When hiring personnel, the contractor shall keep in mind that the stability and continuity of the work force are essential.

Telecommuting is not authorized.

1.4.4.1 Unscheduled gate closures by the Security Forces may occur at any time 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.

1.4.4.2 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 under escorted control. All contractor employees shall carry proper identification with them at all times. The contractor shall ensure compliance with all regulations and orders of the installation which may affect performance.

1.4.5 Security Requirements. The contractor shall comply with all applicable installation/facility access and local security policies and procedures, which may be obtained from the Contracting

Officer’s Representative (COR). The contractor shall also provide all information required for background checks to meet installation access requirements to be accomplished by the 157th

Security Forces Squadron. The contractor shall ensure compliance with all personal identity verification requirements as directed by DOD, HQDA and/or local policy. Should the Force

Protection Condition (FPCON) change, the Government may require changes in contractor security matters or processes.

1.4.5.1 Communication Security (COMSEC). All communications with DOD organizations are subject to COMSEC review. All telephone communications networks are continually subject to intercept by unfriendly intelligence organizations. DOD has authorized the military departments to conduct COMSEC monitoring and recording of telephone calls originating from, or terminating at, DOD organizations. Therefore, the contractor is advised that any time contractor place or receive a call they are subject to COMSEC procedures. The contractor shall ensure wide and frequent dissemination of the above information to all employees dealing with DOD information. The contractor shall abide by all Government regulations concerning the authorized use of the Government's computer network, including the restriction against using the network to recruit Government personnel or advertise job openings.

1.4.5.2 Protection of Personally Identifiable Information (PII). The contractor shall protect all

Personally Identifiable Information (PII) encountered in the performance of services in accordance with DFARS 224.103 and DoDD 5400.11, Department of Defense Privacy Program, and DoD 5400.11-R. If a PII breach results from the contractor’s violation of the aforementioned policies, the contractor shall bear all notification costs, call-center support costs, and credit monitoring service costs for all individuals who’s PII has been compromised.

1.4.5.3 Base Access Requirements. The contract manager will need to submit the full name and driver’s license numbers for all employees prior to start of the contract, this information will be utilized to complete a complete criminal history, as well as a Wants and Warrants check. Upon favorable results, the contractor will be eligible for base access.

The contractor is responsible for managing requests for new or renewal access in sufficient time to ensure that all contractor employees have them when needed to perform work under this contract.

The Government will inform the contractor and the applicant, via email, of one of the following:

a. Approved.* Upon approval.

b. Rejected.* The Government, in separate correspondence, will provide reason(s) for rejection.

c. Returned. Additional information or correction to the application required by the contractor employee.

The contractor shall maintain records of all approved and rejected applications.

1.4.5.4 OPSEC. Contractor personnel shall not discuss government operations in public or over unprotected or unencrypted communications. Contractor personnel shall not disclose to unauthorized third parties, post to unofficial sites (including Social Networking sites) any images, data or information, or observed events that reveal sensitive government operations, personnel, or equipment. The Contractor shall not post to company websites, publications, newsletters or other media any images. When in doubt, company press releases related to this contract should be coordinated through the Contracting Officer Representative (COR) or

Technical Point of Contact, as applicable. Government issued badges, identification shall be removed and/or concealed from plain sight when off station and shall not be left in vehicles or unprotected. Badges and passes may not be duplicated or copied or loaned to others. Lost or stolen identification badges, vehicle passes etc. will be immediately reported to the 157th

Security Forces Squadron.

1.4.5.5. All contractor employees, to include subcontractor employees, requiring access to

Government Installations, Facilities and Controlled Access areas shall complete AT Level I awareness training within 10 calendar days after contract start date or effective date of incorporation of this requirement into the contract, whichever is applicable. Record of completion for each affected contractor employee and subcontractor employee will be maintained by the COR or Antiterrorism Representative.

1.4.6 Physical Security. The contractor shall safeguard all Government property provided for contractor use. At the close of each work period, Government facilities, equipment and materials shall be secured.

1.4.7 Special Qualifications:

1.4.7.1 ServSafe Certificate: The contractor shall perform the requirements in this PWS and conform to the professional standards identified in this agreement and shall follow all applicable

U.S. Department of Health and Human Services Food Code Standards, as well as state and local standards. Each supervisors shall possess a ServSafe certificate. A copy of all ServSafe certificates will be kept on file in the Dining facility Office.

1.4.7.2 Food Handler Training: The contractor shall ensure that contract supervisors receive food handlers training from an individual designated by Military Public Health. This training class is approximately one hour in length. All non-supervisory employees will be trained in food handling techniques by contract supervisors that have attended the food handlers training course.

Refresher training is repeated annually or as often as necessary for personnel to be aware of their responsibilities in safe food handling.

1.4.8 Post Award Conference/Periodic Progress Meetings: The contractor agrees to attend any post award conference convened by the KO in accordance with Federal Acquisition Regulations

Subpart 42.5. The KO, Contracting Officer’s Representative (COR), and other Government personnel, as appropriate, may meet periodically with the contractor to review the contactor’s performance. At these meetings, the Contacting Officer will apprise the contractor of how the

Government views the contractor’s performance and the contractor shall apprise the Government of problems, if any, being experienced The contractor shall resolve outstanding issues raised by the Government. Contractor attendance at these meetings shall be at no additional cost to the

Government.

1.4.9 Contract Manager (CM): The contactor shall designate a CM who shall ensure performance under this contract. The name of this person, and an alternate who shall act for the contractor when the CM is absent, shall be designated in writing to the KO. The CM or alternate shall have full authority to act for the contractor on all contract matters relating to daily operation of this contract. The CM shall work through the COR, (or the KO if a COR is not assigned), to resolve issues, receive technical instructions, and ensure adequate performance of services. The CM shall ensure that contractor employees do not perform any services outside the scope of the contract without an official modification issued by the KO. The CM shall ensure contractor employees understand that services performed outside the scope of the contract are performed wholly at the expense of the contractor.

1.4.10 Identification of Contractor Employees: All contractor personnel attending meetings, answering Government telephones and working in other situations where their contractor status is not obvious to third parties are required to identify themselves as such to avoid creating an impression that they are Government employees. The contractor shall ensure that all documents or reports produced by contractor personnel are suitably marked as contractor products or that contractor participation is appropriately disclosed. The contractor’s status as a “contractor” shall be predominantly displayed in all correspondence types (to include signature blocks on e-mail) and dealings with Government or non-Government entities/ Contractor personnel shall wear identification badges distinguishing themselves as such. The badges shall have the company name, employee name and the word “contractor” displayed. The contractor shall retrieve all identification media (including vehicle passes) from their employees who depart employment for any reason. All identification media (i.e., badges and vehicles passes) shall be returned to the KO within 14 days of an employee’s departure

1.4.11 Combating Trafficking in Persons: The United States Government has adopted a zero tolerance policy regarding trafficking in persons. Contractors and contractor employees shall not engage in severe forms of trafficking in persons during the period of performance of the contract;

procure commercial sex acts during the period of performance of the contract; or use forced labor in the performance of the contract. The Contractor shall notify its employees of the United

States Government’s zero tolerance policy, the actions that will be taken against employees for violations of this policy. Such actions may include, but are not limited to, removal from the contract, reduction in benefits, or termination of employment. The contractor shall take appropriate action, up to and including termination, against employees or subcontractors that violate the US Government policy as described at FAR 22.17.

1.4.12 Organizational Conflicts of Interest (OCI): The contractor and subcontractor personnel performing services under this contract may receive, have access to or participate in the development of proprietary or source selection information (e.g., cost or pricing information, budget information or analyses, specifications or work statements, etc.) or perform evaluation services which may create a current or subsequent OCIs, as defined in FAR Subpart 9.5. The contractor shall notify the KO immediately whenever it becomes aware that such access or participation may result in any actual or potential OCI and shall promptly submit a plan to the

KO to avoid or mitigate any such OCI. The contractor’s mitigation plan will be determined to be acceptable solely at the discretion of the KO and in the event the KO unilaterally determines that any such OCI cannot be satisfactorily avoided or mitigated, the KO may affect other remedies as he or she deems necessary, including prohibiting the contractor from participation in subsequent contracted requirements which may be affected by the OCI.

1.4.13 Insurance Requirements: The contractor and subcontractor personnel performing services under this contract shall have insurance coverage at the minimum amounts stated below for the duration of the contract performance in accordance with FAR 52.228-5.

1.4.13.1 Workers’ compensation and employer’s liability. Contractors are required to comply with applicable Federal and State workers’ compensation and occupational disease statutes. If occupational diseases are not compensable under those statutes, they shall be covered under the employer’s liability section of the insurance policy, except when contract operations are so commingled with a contractor’s commercial operations that it would not be practical to require this coverage. Employer’s liability coverage of at least $100,000 shall be required, except in

States with exclusive or monopolistic funds that do not permit workers’ compensation to be written by private carriers.

1.4.13.2 General liability. The contractor shall have bodily injury liability insurance coverage written on the comprehensive form of policy of at least $500,000 per occurrence. Property damage liability insurance shall be only in special circumstances as determined by the agency.

2.0 Definitions and Acronyms:

2.1.1 CONTRACTOR. A supplier or vendor awarded a contract to provide specific supplies or service to the government. The term used in this contract refers to the prime.

2.1.2 CONTRACTING OFFICER (KO). A person with authority to enter into, administer, and or terminate contracts, and make related determinations and findings on behalf of the government.

Note: The only individual who can legally bind the government.

2.1.3 CONTRACTING OFFICER'S REPRESENTATIVE (COR). An employee of the U.S.

Government designated by the KO to monitor contractor performance. Such appointment will be in writing and will state the scope of authority and limitations. This individual has authority to provide technical direction to the Contractor as long as that direction is within the scope of the contract, does not constitute a change, and has no funding implications. This individual does

NOT have authority to change the terms and conditions of the contract.

2.1.4 DEFECTIVE SERVICE. A service output that does not meet the standard of performance associated with the Performance Work Statement.

2.1.5 DELIVERABLE. Anything that can be physically delivered and includes non-manufactured things such as meeting minutes or reports.

2.1.6 KEY PERSONNEL. Contractor personnel that are evaluated in a source selection process and that may be required to be used in the performance of a contract by the Key Personnel listed in the PWS. When key personnel are used as an evaluation factor in best value procurement, an offer can be rejected if it does not have a firm commitment from the persons that are listed in the proposal.

2.1.7 PHYSICAL SECURITY. Actions that prevent the loss or damage of Government property.

2.1.8 QUALITY ASSURANCE. The government procedures to verify that services being performed by the Contractor are performed according to acceptable standards.

2.1.9 QUALITY ASSURANCE SURVEILLANCE PLAN (QASP). An organized written document specifying the surveillance methodology to be used for surveillance of contractor performance.

2.1.10 QUALITY CONTROL. All necessary measures taken by the Contractor to assure that the quality of an end product or service shall meet contract requirements.

2.1.11 SUBCONTRACTOR. One that enters into a contract with a prime contractor. The

Government does not have privity of contract with the subcontractor.

2.1.12 WORK DAY. The number of hours per day the Contractor provides services in accordance with the contract.

2.1.13 WORK WEEK. Sunday through Saturday, unless specified otherwise.

2.2 ACRONYMS:

AF Air Force

AFI Air Force Instruction

ANG Air National Guard

ANGB Air National Guard Base

AQL Acceptable Quality Level

AT/OPSEC Antiterrorism/Operational Security

AUP Acceptable Use Policy

CMR Contractor Manpower Reporting

COR Contracting Officer Representative

COMSEC Communication Security

DFARS Defense Federal Acquisition Regulation Supplement

DOD Department of Defense

FAR Federal Acquisition Regulation

FY Fiscal Year

GFP/M/E/S Government Furnished Property/Material/Equipment/Services

KO Contracting Officer

OCI Organizational Conflict of Interest

NHANG New Hampshire Air National Guard

PII Personally Identifiable Information

PRS Performance Requirements Summary

PWS Performance Work Statement

QA Quality Assurance

QAP Quality Assurance Program

QASP Quality Assurance Surveillance Plan

QC Quality Control

TE Technical Exhibit

UIC Unit Identification Code

WAWF Wide Area Work Flow

3.0 Government Furnished Property, Material, Equipment and Services (GFP/M/E/S): The

Government will provide the property, material, equipment, and/or services listed below solely for the purpose of performance under this contract:

3.1 Property: The Government will furnish the necessary workspace for the contractor to perform services outlined in this PWS to include desk space, telephones, computers and other items necessary to maintain an office environment.

3.2 Materials: The Government shall furnish to the contractor, for the performance of the services required hereunder, the following:

3.2.1 All food, spices, supplies and materials necessary to prep food products according to the

Air Force recipes.

3.2.2 All janitorial equipment, including brooms, scrub brushes, mops, etc.

3.2.3 All soaps, detergents and other cleaning chemicals.

3.2.4 All supplies including paper towels, rags, clean cloths, etc. Kitchen aprons as required.

3.3 Equipment: All equipment located within the dining facility, to include but not limited to:

pots, pans, cooking utensil, dishes, flatware, and all necessary food preparation equipment.

3.3.1 If the contractor considers that the addition of equipment items will improve the services being furnished, he/she may request the equipment in writing to the FSO. A request for new equipment notwithstanding, the contractor is expected to meet the requirements of the contract with existing equipment. The Government reserves the right to furnish replacement or other new equipment to improve food service methods or output.

3.4 Utilities: All utilities in the facility will be available for the contactor’s use in the performance of this contract. The contractor shall instruct employees in utilities conservation practices. The contractor shall operate under conditions that preclude the waste of utilities, which include turning off the water faucets or valves after using the required amount.

3.5 Meals for contract staff: Staff has the ability to purchase the food prepared on UTA at the posted prices every year. The cost for the meal varies based on meal types.

4.0 Contractor Furnished Property, Materials, and Equipment (CFP/M/E):

4.1 General: Except for those items specifically stated to be Government-Furnished in Paragraph

3.0, the contractor shall furnish everything required to perform these services as indicated in

Paragraph 1.1.

5.0 Requirements: The contractor shall:

5.1 Sanitation Requirements. The contractor shall comply with all federal and Air Force mandated sanitation requirements. Tri-Service food Code.

5.1.1 Clean and sanitize dishes, pots, pans, service ware and items needed for kitchen use. Clean and sanitize the following in the kitchen: equipment, floors, walls, chemical rooms, walk-ins and dry storage area. Setup, Tear-down and clean the dining areas in accordance with Tri-Service

Food Code.

5.1.2 Floor Cleaning - General. Clean floors so that no visible dirt or dust remains on floors, floor mats or runners, in corners, behind doors, or under furniture and equipment. Spot clean floors to remove food spills and debris.

5.1.3 Spot Floor Cleaning. Spot cleaning is hand removing, sweeping, damp mopping or vacuuming small areas as necessary to remove food or beverage spills and debris such as straws, napkins, etc., from dining hall floors. Spot cleaning includes removal of water, sand, dirt, or stains caused by open doors or heavy traffic. On carpeted floors, spillages must be immediately cleaned with cold water to prevent stains from setting into the carpet. A properly spot cleaned floor is free of food spills and debris, sand, water, dirt or stains near open doors or heavy traffic areas.

5.1.4 Sweeping. Sweeping in other than food-handling areas may be accomplished using brushed, brooms, treated dust mops or electrically powered cleaners. A properly swept floor is free of litter, dust and foreign debris.

5.1.5 Vacuuming. Vacuuming of carpets is done using equipment the WING provides. After vacuuming, the carpet or floor shall be free of all visible litter and soil.

5.1.6 Damp Mopping. Damp mopping is performed to disinfect the floor in areas where wet mopping is not desirable. A properly damp mopped floor is free of dirt, dust, food residue, marks, film, streaks, debris, and standing water.

5.1.7 Wet mopping. Wet mopping follows sweeping and is the cleaning of other than carpeted or wood floors using cotton or sponge yarn mops. A properly wet mopped floor is free of dirt, dust, food residue, film, streaks, marks, debris and standing water.

5.1.8 Washing. Washing is substituted for, or added, following wet mopping concrete floors. A properly washed concrete surface is free of dirt, dust, food residue, debris and residue of mopping or soaking solutions.

5.1.9 Damp wiping (non-food surfaces). Damp wiping of furniture, decorations, and non-food agreement surfaces of equipment is accomplished using a clean cloth dipped into disinfectant solution or dampened by a spray bottle. A properly damp-wiped surface is free of dirt, dust, grease, streaks, spots, debris, or water residue.

5.1.10 Spot Cleaning. Spot cleaning is the cleaning within any of the categories listed using the appropriate method. Spot cleaning is performed on an as required basis. Properly accomplished spot cleaning causes the area cleaned to achieve the same standard achieved during scheduled service.

5.1.11 Glass Cleaning. Glass cleaning is done on interior doors, display cases, directory boards, mirrors, glass ovens, (does not include exterior windows). A properly cleaned glass surface is free of dust, dirt, grease or other matter, spots, streaks or residue.

5.1.12 Wall and Door Cleaning. Wall and door cleaning includes walls, wainscots, doors, posts, partitions, baseboards, trim, jams, and wall mounted fixtures. Properly cleaned wall and door areas shall be free of dirt, mold, stains, streaks, lint and splashes.

5.1.13 Lavatories and Locker Rooms. Both men and women’s are cleaned daily, to include mopping.

5.1.14 The contractor shall cleanup those areas that immediately affect customer service to include appearance of the dining facility.

5.1.15 Floor Drains. Clean floor drain after each meal.

5.1.16 Table Cleaning/Maintaining. Setup/Tear down tables with tablecloths and chairs in the dining room. Clean, and sanitize dining room tables and chairs, at a rate sufficient to ensure availability to customers. Replenish dining table items (napkins, salt, pepper, condiments, etc.)

so that they are available to all patrons without waiting.

5.1.17 Contractor will receive all food products and supplies from Services Flight Storeroom personnel and will distribute to the contractors as needed.

5.1.19 Waste Management. All garbage and trash will be emptied when they are filled within 4” from the top of the container. Boxes, cans and papers, placed near a trash receptacle and marked

“TRASH” shall be removed. Soiled receptacles or wastebaskets will be cleaned. Any obviously soiled or torn plastic trash receptacle liners in such receptacles shall be replaced. Trash shall be disposed of in plastic bags secured with bag ties or tied. The Contractor shall pick up any trash that may fall onto the facility or grounds during the removal of such collected trash. The trash shall be deposited in the nearest outside trash collection point. Cardboard boxes will be torn down and placed in the recycle bin to comply with the base recycling program. Trash receptacles will be cleaned at the end of the day.

5.2 Cashier Services. Perform cashier duties for each meal to maintain a flow rate of guests to correspond with serving line flow rates. Contractor must provide change fund in an amount to sustain the ability to make change for customers, turn in funds and operate the Point of Sales system if provided by the Government. Use the new AF IMT 79, Headcount Record or computerized version when requested by Food Service Manager to record attendance at each meal.

5.3 Food preparation will be completed as directed by Military Service Recipe system for each item and any recommendation the shift leader may have for the recipe

5.3.1 Food service techniques will be utilized to prepare food products, ensuring attractive appearance, smell and taste are of top quality.

5.3.2 Prepared food items will be maintained at the appropriate temperatures to mitigate food borne illnesses.

5.3.3 Food Preparation and Service. 2 times a year, the contractor will need to provide personnel to prepare, cook, serve and clean-up the lunch meal. Lunch meal consists of a main and a short order line. The main line will consist of 2-meat entrees, 2-vegetables, 2-starches, soup, and gravy. The short order line will consist of chicken wraps, hamburgers, cheeseburgers, french fries, and chili. Menu will be established by the government and all materials required to prepare the meal will be provided by the government. The short order lines will vary and not be consistent. Or we could simply have them do what is listed here to make it easy and predictable

5.3.4 Preparation of menu items. All menu items will be prepared IAW the Air Force Automated

Recipe Service recipes, or Food Service Officer approved recipes provided by the government.

5.3.5 Set up and close down serving lines in accordance with the Food Service Production Log.

5.3.6 Serving line will be maintained and cleaned continuously through the duration of the serving time.

5.3.7 Service of Food during Cooking Drills. The contractor shall serve food in standard portions unless the patron request smaller portions. Food will be served on the plate in an attractive manner.

5.4 Temperature of the serving line will be at a temperature that will maintain proper holding temperature’s for each item

5.5 Serving line will be immediately cleaned and sanitized in the event of spillage and or upon completion of the meal.

5.6 Contractor Personnel:

5.6.1 Management. The contractor shall provide a contract supervisor/manager on site who shall be responsible for the performance of the work. The name of this person, and an alternate or alternates, who shall act for the contractor when the manager is absent, shall be designated in writing to the contracting officer. The contract manager or alternate shall have full authority to act for the contractor on all contract matters relating to daily operation of this contract. The contract manager or alternate shall be available at all times to meet at New Hampshire Air

National Guard with government personnel designated by the contracting officer to discuss problem areas. After normal duty hours, the manager or designated alternate shall be available within 1 hour. The contract manager and alternate or alternates must be able to read, write, speak, and understand English. The positions shall at no time be vacant. They shall comply with installation rules and regulations for motor vehicle.

5.6.2 Sanitation. The contractor shall comply with all federal and Air Force mandated food preparation and sanitation requirement, AFI 48-116 Food Safety Program. The contractor shall cooperate in and make employees, facilities, and equipment available for all tests required by the

NHANG Medical Group. During actual or suspected food borne disease, the contractor shall make facilities, equipment, and employees available for testing and questioning by medical and other investigative personnel. No payment shall be made to the contractor for added costs, if any.

5.6.3 Personal Hygiene. The contractor shall make sure the Contract Employee meet the following sanitation requirements:

5.6.3.1 Employee fingernails are cut short so that they do not extend beyond end of fingers and are kept clean.

5.6.3.2 Employees shall trim facial hair to one inch or less.

5.6.3.3 Employees wear acceptable head covers (hats, caps, and hairnets) to prevent loose hair from falling into food or onto food contact surfaces.

5.6.3.4 When any symptoms of a communicable disease are experienced, the Contract Employee will be promptly replaced with medically fit person(s). Contract Employee relieved of duty due to illness must have a medical clearance before returning to work. The Contractor/Contractor

Employee(s) shall inform COR prior to leaving.

5.6.4 Contractor employees shall not loiter in any working or patron area. Upon completion of their assigned shifts, or after eating, employees shall promptly depart from the food service facilities and the base.

5.6.5 Contractor personnel who work in dining facilities under this contract may purchase food and beverages, to be consumed in the facility, at the established price for each meal. Employees may choose to bring food from other sources into the dining facility. Meal periods shall be taken by the Contractor employees at times agreed to by the Contractor supervisor and the Government representative in charge of the dining facility. Breaks are at the Contractor supervisor discretion, two (2) fifteen (15) minutes break per shift. Not during serving hours.

5.6.6 Training. The Contractor shall provide necessary training to employees and maintain records of all training on-site and have them available for government review. Training deem necessary by the 105th Services Flight will be conducted by Services Flight Management before daily duties are started, (example, fire drills, Ladder safety, Chemical uses, Proper Lifting).

5.6.7 Uniform Requirement. The uniform shall consist of:

5.6.7.1 Long pants

5.6.7.2 Short sleeve shirt

5.6.7.3 Clean Caps or hairnets

5.6.7.4 Shoes shall be of sturdy construction and shall cover the foot to meet sanitation and safety requirements. Open toed shoes, sandals, or sneakers shall not be worn.

5.6.8 The Contractor and Contractor’s personnel shall present a neat appearance and be easily recognized. This may be accomplished by wearing distinctive clothing bearing the name of the company or wearing name badges, which contain the company name and employee name. The contractor shall provide employees with a distinctive uniform, cap or hairnet, and identification tags.

5.6.9 Use of Alcoholic Beverages/Drugs: The use of alcoholic beverages or illegal drugs by The

Contractor and Contractor’s personnel on duty is strictly prohibited. Any violation shall be cause for immediate removal of the offender(s) by the Contract Employee(s) from further work.

Removal of Contract Employee(s) for such causes does not relieve the Contract Employee(s) of the requirement to provide required personnel to perform services.

5.6.10 Use of Tobacco. The use of tobacco products by Contract Employee(s) while on duty will be confined to those areas outside the dining facility that have been designated by the

Government as smoking areas. Hands will be washed thoroughly upon returning to work.

5.7 Hours of Operation:

5.7.1 Normal. The contractor shall maintain operating hours at the NHANG Dining Facility as listed in Appendix B. During the required serving hours for the dining facility, any authorized patron may select foods from a complete menu. The contractor shall not remove foods from the serving area until 15 minutes after the end of the posted meal hours. This allows for all patrons to be served an additional time for second servings.

5.7.2 Holidays. The NHANG Dining Facility serves two holiday meals. The contractor shall plan for increased attendance at Thanksgiving and Christmas. The Government will provide holiday schedules during Thanksgiving, Christmas season, and other special occasions to the contractor at least 5 days before the date of the event.

5.7.3 Emergency Services. Special and emergency situations (for example, accident and rescue operations, civil disturbances, weather warnings, base alerts) may necessitate a dining facility to operate on an extended basis of up to 24 hours per day. The contractor shall provide these services when required by the contracting officer, at the contract line item price for extended service hours. A representative of the contracting officer will verbally advise the contractor of the effort required and the contracting officer will follow up with a modification of the contract.

5.7.4 Contingency Services. Operations which may increase workload, to include Performance of Services during Crisis Declared by the National Command Authority.

Contractor Manpower Reporting Application (CMRA):

5.8 Contractor Manpower Reporting Application (CMRA):

5.8.1 The contractor shall report ALL contractor labor hours (including subcontractor labor hours) required for performance of services provided under this contract for the New Hampshire

Air National Guard via a secure data collection site.

5.8.2 The contractor shall completely fill in all required data fields using the following web address: http://www.ecmra.mil/. Reporting inputs shall be for the labor executed during the period of performance during each Government fiscal year (FY), which runs October 1 through

September 30. While inputs may be reported any time during the FY, all data shall be reported no later than October 31 of each calendar year, beginning with 2013. Contractors may direct questions to the help desk at http://www.ecmra.mil.

http://www.ecmra.mil/ http://www.ecmra.mil/

6.0 Applicable Publications: Publications applicable to this PWS are listed below:

Publication

(Chapter/Page)

Date of

Publication

Mandatory or

Advisory

Website

AFI 32-7042

Waste Management

7 Nov 2014, incorporating change 1, 8 Feb

Mandatory http://www.e-publishing.af.mil/

AFI 32-7086

Hazardous Materials

Management

4 Feb 2015 Mandatory http://www.e-publishing.af.mil/

AFI 34-239

14 Aug 2018 Mandatory http://www.e-

AFI 48-116

Food Safety Program

19 Aug 20114, Incorporating change 1, 23 Mar

Mandatory http://www.e-publishing.af.mil/

AFI 48-147

Tri-Service Food Code

30 Apr 2014 Mandatory http://www.e-publishing.af.mil/

AFMAN 34-240

Food Service Program

Management

2 May 2005 Mandatory http://www.e-

APPENDIX A

Performance Requirement Summary

This Performance Requirements Summary includes performance standards. The Government will use these standards to determine contractor performance and will compare contractor performance to the Acceptable Quality Level (AQL).

PWS

Paragraph

Task Performance

Standard

Acceptable Quality

Levels (AQL)

Surveillance

Method / By Whom

5.2-5.5

Prepare food IAW recipe cards

95% of menu items/meal period

5% failure to perform food preparation IAW recipe card for each menu items/meal period

Periodic Inspection

- COR will review/ taste menu items.

5.1 Comply with

sanitation requirements of the food code and state and local laws/regulations, which results in a satisfactory or better rating in Health

Inspections.

100% of the time

0% failure to perform sanitation requirements of the food code and state and local laws/regulations, which results in a satisfactory or better rating in

Health Inspections

Periodic Inspection

- COR will review/spot check sanitation practices.

5.1 -5.5 Satisfy facility manager and guests in reference to timeliness of service and courteousness of employees

90% of monthly meal periods

10% failure to perform

Satisfy facility manager and guests in reference to timeliness of service and courteousness of employees

Periodic Inspection

- COR will review customer commit cards and observe contractors as they serve.

5.1-5.5 Make available supplies and materials necessary to serve the guests

95% of monthly meal periods

5% failure to Make available supplies and materials necessary to serve the guests

Periodic Inspection

- COR will review/ spot check serving line, tables and drink line.

5.1 Maintain the interior

and exterior of the dining facility in a clean and sanitary condition

90% of the time 10% failure to Maintain the interior and exterior of the dining facility in a clean and sanitary condition

Periodic Inspection

- COR will review

5.2-5.5 Provide cooks/food servers to ensure there is no impact on food service operations (2

Times a Year)

100% of the time.

0% failure to Provide cooks/food servers to ensure there is no impact on food service operations

Periodic Inspection

- COR will review

APPENDIX B

Hours of Operation & Estimated Workload Data

(This information is provided for historical background only. It is not a guarantee of workload quantities.)

Lunch

2 Lines

(Main and Short order)

1100-1300

375-425 / day

Holiday Meals

2 Lines

(Main line, both lines)

1100-1300

400-450 / day

Carry Out Meals

Box Lunches

As Requested

Upon Request Will be notified by

Services NCOIC

APPENDIX C

CLIPPER OPERATIONS

1. GENERAL. Ensure that safe operation and correct procedures for the use of government furnished food service and housekeeping equipment are followed.

2. TABLEWARE, PLATES, BOWLS, GLASSES AND TRAYS. As soiled tableware, plates, bowls, silverware, and patron trays arrive in the clipper room, are to be sorted and pre-washed.

Pre-washing consists of removing soiled material from soiled dishes by scraping and pre-flushing. Scraping and pre-washing is the removal of large food particles to lessen the amount of residue entering the dishwater. Scraping may be done by hand, by wearing rubber gloves, or with a rubber scraper. They can use other cleaning tools as well in my opinion

2.1. Place glasses, plates, bowls, silverware, and trays into proper ware washing racks and slide into dishwashing machine. All glasses, plates, bowls, silverware, and trays must be visually clean, free of food particles, water spots, film, cleaning or sanitizing agent residue, and grease.

2.2. Contractors are responsible for ensuring all tableware, and silverware are clean and free of food particles as they come out of the clipper. Any items not clean are required to be run through the clipper again to be sanitized properly.

3. FLATWARE.

3.1. FLATWARE – STEP 1. Flatware will be sorted and placed in a detergent solution to loosen soil prior to the washing operation. If required, flatware (particularly forks) will be brushed by hand to loosen food particles. Flatware will be run through the clipper loose, and then sorted into containers with the handles down

3.2. FLATWARE – STEP 2. With the flatware inserted into containers with handles down, loaded into the flatware washing racks for the dishwashing machine. Flatware shall not be handled after washing. Invert clean, empty container over clean utensils and transfer to the final position with the handle up. When placing the flatware on the serving line the contractor will only touch the container carrying the utensils not the utensils. If the utensils are touched after being sanitized, they will be pulled off the serving line and will require re-sanitizing. Is this too much ?

4. SERVING LINE REPLENISHMENT. Replenishment of glasses, plates, bowls, silverware, and trays is required throughout each meal. Contractor will ensure there is a current supply of tableware, glass, and silverware available at all times on the serving line.

5. DISHWASHING AGENTS. Detergent is added to the dishwasher detergent dispensers as required.

6. SANITATION. No eating or drinking in the clipper area is authorized.

APPENDIX D

POT AND PAN CLEANING OPERATIONS

1. GENERAL. The following procedures and guidelines are required to be followed at all times and are the responsibility of the contractor.

2. THREE COMPARTMENT SINK. The following water temperatures for the three compartments sink cleaning operations.

2.1. SINK COMPARTMENT # 1. This compartment is filled with soapy water from the cleaning agent mounted on the wall above the compartment. The water is required to maintain a temperature of 140 degrees F to 150 degrees F and will need to be replaced often to maintain the correct water temperature.

2.2. SINK COMPARTMENT # 2. This compartment utilized as a pre-rinse compartment and the water temperature is required to be maintained at 160 degrees F to 180 degrees F and will need to be replaced often to maintain the correct water temperature.

2.3. SINK COMPARTMENT # 3. This compartment is utilized as a sanitizing compartment and is filled with sanitizing agent mounted on the wall above the compartment. The water temperature shall be maintained at a temperature specified by the Government.

2.4. Wash water will be changed every 30 minutes and the drains cleaned, or as needed to maintain the correct water temperatures and sanitation levels in the sink compartments. Located above sink compartment three is the Sanitation Test Station with sanitation test strips. The contractor is responsible for checking the sanitation level in the sink compartment for the appropriate levels and replacing water and sanitizing agent as needed.

3. POT AND PAN CLEANING. All roasting pans, baking pans, steam table inserts, and cooking utensils used in preparation and service of food shall be thoroughly cleaned and sanitized after each use. This includes racks, which cooking personnel have removed from ovens and ranges, and components of food preparation machinery. They shall be free of food particles, other soil, grease, and cleaning and sanitizing agent residue.

3.1. Pans and utensils will be washed on a continuous basis to prevent a delay for cooks requiring this equipment.

3.2. Pans and utensils will be dried and then returned to their original storage position. Military personnel will transport Machinery/equipment components to the cook’s work area for assembly.

Assembly is the responsibility of the military.

APPENDIX E

Section B: Services – Unit Training Assembly Schedule

Base Year: 1 August 2019 through 31 January 2020 with four (4) total option years remaining, running January 2020 through January 2024.

SERVICE NON-PERSONAL: Contractor to provide Custodial Services (K.P.) at

Pease ANGB, NH in accordance with specifications, terms and conditions described herein. Services are required eight (8) hours per day for a total of twenty four (24) days during UTA’s and semi- annual cleaning days.

UNIT TRAINING ASSEMBLY SCHEDULE FOR FY 2019

DATE TIME

06-07 Apr 2019 0800-1600

04-05 May 2019 0800-1600

01-02 Jun 2019 0800-1600

NO JULY UTA

03-04Aug 2019 0800-1600

14-15 Sep 2019 0800-1600

UNIT TRAINING ASSEMBLY SCHEDULE FOR FY 2020

DATE TIME

04-07 Oct 2019 0800-1600

02-03 Nov 2019 0800-1600

07-08 Dec 2019 0800-1600

11-12 Jan 2020 0800-1600

08-09 Feb 2020 0800-1600

07-08 Mar 2020 0800-1600

04-05 Apr 2020 0800-1600

02-03 May 2020 0800-1600

06-07 Jun 2020 0800-1600

NO JULY UTA

15-16 Aug 2020 0800-1600

12-13 Sep 2020 0800-1600

APPENDIX F

FULL SERVICE KP PROCEDURES

1. GENERAL. During two drills out of the year, the contractor will be responsible for all kitchen and dining room operations, to include meal preparation and serving, as well as standard KP duties. This is to allow drill status guardsmen, who normally do not receive adequate time, to attend any annual training events. The FSS COR will be made available during these times.

2. PLANNING. The 157th FSS will provide the contractor with menus and recipes the month before they will be required to perform full kitchen operations. The lead cook will be identified in writing and will work closely with the FSS COR to ensure adequate staffing is provided.

3. EXECUTION. The 157th FSS will attempt to complete as much food prep as possible before drill. The contractor will report to the FSS COR on

Saturday and Sunday mornings to receive any general updates for the meal period. The contractor will be required to prepare all main meal items, as well as salad bar, breads, and desserts that were not finished during prep.

The 157th FSS will provide any required training on the use of equipment.