W91QEX-20-Q-0007-Catering BPA_Revised.pdf

SEE ADDENDUM

(No Collect Calls)

W91QEX20Q0007 19-Dec-2019

b. TELEPHONE NUMBER

305-437-2661

8. OFFER DUE DATE/LOCAL TIME

5. SOLICITATION NUMBER 6. SOLICITATION ISSUE DATE

AUTHORIZED FOR LOCAL REPRODUCTION

PREVIOUS EDITION IS NOT USABLE

STANDARD FORM 1449 (REV. 2/2012)

Prescribed by GSA – FAR (48 CFR) 53.212

(TYPE OR PRINT)

(SIGNATURE OF CONTRACTING OFFICER)

ADDENDA ARE

26. TOTAL AWARD AMOUNT (For Gov t. Use Only )

23.

CODE 10. THIS ACQUISITION IS

SUCH ADDRESS IN OFFER

17b. CHECK IF REMITTANCE IS DIFFERENT AND PUT

BELOW IS CHECKED

TELEPHONE NO.

W91QEX9. ISSUED BY

18b. SUBMIT INVOICES TO ADDRESS SHOWN IN BLOCK 18a. UNLESS BLOCK

7. FOR SOLICITATION

INFORMATION CALL:

a. NAME

JACKSON, DYAN E.

2. CONTRACT NO. 3. AWARD/EFFECTIVE DATE 4. ORDER NUMBER

(TYPE OR PRINT)

30b. NAME AND TITLE OF SIGNER 30c. DATE SIGNED 31b. NAME OF CONTRACTING OFFICER

30a. SIGNATURE OF OFFEROR/CONTRACTOR 31a.UNITED STATES OF AMERICA

0 27a. SOLICITATION INCORPORATES BY REFERENCE FAR 52.212-1. 52.212-4. FAR 52.212-3. 52.212-5 ARE ATTACHED.

25. ACCOUNTING AND APPROPRIATION DATA

1. REQUISITION NUMBER

20.

ADDITIONAL SHEETS SUBJECT TO THE TERMS AND CONDITIONS SPECIFIED.

OFFEROR TO COMPLETE BLOCKS 12, 17, 23, 24, AND 30

SOLICITATION/CONTRACT/ORDER FOR COMMERCIAL ITEMS

ARE NOT ATTACHED

27b. CONTRACT/PURCHASE ORDER INCORPORATES BY REFERENCE FAR 52.212-4. FAR 52.212-5 IS ATTACHED. ADDENDA ARE ARE NOT ATTACHED

(BLOCK 5), INCLUDING ANY ADDITIONS OR CHANGES WHICH ARE

SET FORTH HEREIN, IS ACCEPTED AS TO ITEMS:

. YOUR OFFER ON SOLICITATION

28. CONTRACTOR IS REQUIRED TO SIGN THIS DOCUMENT AND RETURN

% FOR:SET ASIDE:UNRESTRICTED OR X

SMALL BUSINESSX

17a.CONTRACTOR/ CODE FACILITY

OFFEROR CODE

410TH CSB-MIAMI DIVISION

9301 NW 33RD ST

DORAL FL 33172-1202

18a. PAYMENT WILL BE MADE BY CODE

RATED ORDER UNDER

DPAS (15 CFR 700)

13a. THIS CONTRACT IS A

13b. RATING

CODE15. DELIVER TO CODE 16. ADMINISTERED BY

SEE SCHEDULE

12. DISCOUNT TERMS11. DELIVERY FOR FOB DESTINA-

TION UNLESS BLOCK IS

MARKED

X SEE SCHEDULE

14. METHOD OF SOLICITATION

RFQ IFB RFPX

305-437-2752FAX:

TEL: 305-437-XXXX SERVICE-DISABLED

VETERAN-OWNED

SMALL BUSINESS

8(A)

HUBZONE SMALL

BUSINESS

SIZE STANDARD:

$8,000,000

NAICS:

722320

X

OFFER DATED

29. AWARD OF CONTRACT: REF.

DELIVER ALL ITEMS SET FORTH OR OTHERWISE IDENTIFIED ABOVE AND ON ANY

COPIES TO ISSUING OFFICE. CONTRACTOR AGREES TO FURNISH AND

EMAIL:

TEL:

31c. DATE SIGNED

SEE SCHEDULE

SCHEDULE OF SUPPLIES/ SERVICESITEM NO. QUANTITY UNIT UNIT PRICE AMOUNT

24.22.21.19.

WOMEN-OWNED SMALL BUSINESS (WOSB)

ELIGIBLE UNDER THE WOMEN-OWNED

SMALL BUSINESS PROGRAM

EDWOSB

32g. E-MAIL OF AUTHORIZED GOVERNMENT REPRESENTATIVE

SOLICITATION/CONTRACT/ORDER FOR COMMERCIAL ITEMS

(CONTINUED)

PAGE 2 OF64

ACCEPTED, AND CONFORMS TO THE CONTRACT, EXCEPT AS NOTED: ______________________________________________________

32a. QUANTITY IN COLUMN 21 HAS BEEN

RECEIVED INSPECTED

32b. SIGNATURE OF AUTHORIZED GOVERNMENT

REPRESENTATIVE

32c. DATE 32d. PRINTED NAME AND TITLE OF AUTHORIZED GOVERNMENT

REPRESENTATIVE

32e. MAILING ADDRESS OF AUTHORIZED GOVERNMENT REPRESENTATIVE 32f . TELEPHONE NUMBER OF AUTHORIZED GOVERNMENT REPRESENTATIVE

37. CHECK NUMBER

FINALPARTIALCOMPLETE

36. PAYMENT35. AMOUNT VERIFIED

CORRECT FOR

34. VOUCHER NUMBER

FINAL

33. SHIP NUMBER

PARTIAL

38. S/R ACCOUNT NUMBER 39. S/R VOUCHER NUMBER 40. PAID BY

41a. I CERTIFY THIS ACCOUNT IS CORRECT AND PROPER FOR PAYMENT

41b. SIGNATURE AND TITLE OF CERTIFYING OFFICER 41c. DATE

42a. RECEIVED BY (Print)

42b. RECEIVED AT (Location)

42c. DATE REC'D (YY/MM/DD) 42d. TOTAL CONTAINERS

STANDARD FORM 1449 (REV. 2/2012) BACK

Prescribed by GSA – FAR (48 CFR) 53.212

AUTHORIZED FOR LOCAL REPRODUCTION

PREVIOUS EDITION IS NOT USABLE

SEE SCHEDULE

20.

SCHEDULE OF SUPPLIES/ SERVICES

21.

QUANTITY UNIT

22. 23.

UNIT PRICE

24.

AMOUNT

19.

ITEM NO.

W91QEX20Q0007

Section B - Supplies or Services and Prices

ITEM NO SUPPLIES/SERVICES QUANTITY UNIT UNIT PRICE AMOUNT

Breakfast

FFP

NET AMT

0001AA 1 Each Continental Breakfast

FFP

The contractor shall provide Continental Breakfast in accordance with the PWS.

FOB: Destination

Coffee Breaks

0002AA 1 Each Morning Breaks

FFP

The contractor shall provide Morning Breaks in accordance with the PWS.

0002AB 1 Each Afternoon Breaks

FFP

The contractor shall provide Afternoon Breaks in accordance with the PWS.

Lunch

0003AA 1 Each Plated

FFP

The contractor shall provide Plated Lunch in accordance with the PWS.

0003AB 1 Each Buffet

FFP

The contractor shall provide Buffet Lunch in accordance with the PWS.

Dinner

0004AA 1 Each Plated

FFP

The contractor shall provide Plated Lunch in accordance with the PWS..

0004AB 1 Each Buffet

FFP

The contractor shall provide Buffet Lunch in accordance with the PWS.

0005 1 Each Beverage Station

FFP

The contractor shall provide Beverage Station in accordance with the PWS.

0006 1 Each Contract Manpower Report (CMR)

FFP

The contractor shall report ALL contractor labor hours (including subcontractor labor hours) required for performance of services provided under this contract for the United States Army via a secure data collection site. The contractor is required to completely fill in all required data fields using the following web address: http://www.ecmra.mil/ <http://www.ecmra.mil/

Reporting inputs will 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

Section C - Descriptions and Specifications

PERFORMANCE WORK STATEMENT

PART 1

GENERAL INFORMATION

1. GENERAL: This is a non-personal service agreement to provide one (1) Blanket Purchase Agreement (BPA) with multiple catering companies that will provide catering services. The Government shall not exercise any supervision or control over the contract service providers performing the services herein. Such contract service providers shall be accountable solely to the Contractor who, in turn is responsible to the Government.

1.1 Description of Services/Introduction: The contractor shall provide all personnel, equipment, supplies, facilities, transportation, tools, materials, supervision, and other items and non-personal services necessary to perform the catering requirements on the BPA as defined in this PWS except for those items specified as government furnished property (GFP) and government furnished services (GFS). The contractor shall perform to the standards in this contract.

1.2 Background: This requirement is to establish BPA’s with multiple catering companies providing catering services to the United States Southern Command (USSOUTHCOM - also referred to herein as “the Government”), the Conference Center of the Americas (CCA), and other USSOUTHCOM Government facilities and venues within, Broward and Miami-Dade Counties, Florida.

1.3 Objectives: The objective is to provide catering services to the CCA and other facilities as determined by the BPA call.

1.4 Scope: The Contractor shall provide catering for morning and afternoon breaks, home-style buffet breakfast, lunch and dinner meals, and reception services. Specific requirements and number of participants will be provided to the Contractor in a BPA call prior to each scheduled event. The level and rank of event participants and distinguished guests will dictate the types of food to be provided for the breaks and meals. Refer to Part 5.0, Specific Tasks, for a list of tasks.

1.3 Place of Performance: Events will take place at the Conference Center of the Americas (CCA), USSOUTHCOM, 9301 NW 33rd Street, Doral, Florida 33172, other USSOUTHCOM Government facilities, and venues within Broward and Miami-Dade Counties, Florida.

1.5 Period of Performance: The period of performance shall be for five (5) Years from time of award of Master Blanket Purchase Agreement.

1.6 General Information:

1.6.1 Quality Control: The contractor shall develop and maintain an effective quality control program 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 quality control program is the means by which he assures himself that his work complies with the requirement of the contract. A QCP draft copy is to be submitted within two (2) weeks after contract award, and the final (signed) copy of the QCP will be provided within thirty (30) days after contractor award. After acceptance of the quality control plan the contractor shall receive the contracting officer’s acceptance in writing of any proposed change to his QCP system. The contractor shall submit an updated QCP to the KO through the GR within five (5) working days when changes are made thereafter.

1.6.2 Quality Assurance: The government shall evaluate the contractor’s performance under this contract in accordance with the Quality Assurance Surveillance Plan. 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 the minimum acceptable defect rate(s).

1.6.3 Recognized Holidays: Contractors shall not perform work on the following Federal holidays:

New Year’s Day Labor Day Martin Luther King Jr.’s Birthday Columbus Day President’s Day Veteran’s Day Memorial Day Thanksgiving Day Independence Day Christmas Day

1.6.4 Hours of Operation: The Contractor shall conduct catering services during the hours provided by the Government in a BPA call prior to each event. The Contractor shall maintain an adequate work force at all times for the uninterrupted performance of all tasks defined within this work statement.

1.6.5 Place of Performance: The work to be performed under this contract will be performed at the Conference Center of the Americas (CCA), USSOUTHCOM, 9301 NW 33rd Street, Doral, Florida 33172, other USSOUTHCOM Government facilities, and venues within Broward and Miami-Dade Counties, Florida as specified by the Government in a BPA Call prior to the event.

1.6.6 License: The Contractor shall have a current catering license issued from the Florida Department of Business and Professional Regulation Division Hotel and Restaurants License current catering license. Other License Option – Any licensed public food service establishment may also provide catering services without holding a separate catering license from the division. The Contractor’s catering business inspection results shall be within 12 months of recent BPA call and shall indicate inspection standards have been met.

1.6.7 Type of Contract: The government will award BPA’s with multiple Catering companies.

Each BPA call will be competitive Firm Fixed Price.

1.6.10 Access and General Protection Policy and Procedures:

1.6.10.1 Security Requirements: All personnel working under a contract at any USSOUTHCOM installation or Government facility shall be United States citizens or lawful permanent residency who has been granted authorization to live and work in the United States of America and possess valid government issued photo identification. Please note: individuals entering a military installation are subject to background check. Contractor personnel will be issued an escort badge each day. Contractor shall submit names of personnel supporting requirements for background check when requested by the Government. Background checks will take approximately forty eight (48) hours to complete.

1.6.9.2 Physical Security: The contractor shall be responsible for safeguarding all government equipment, information, and property provided for contractor use. At the close of each work period, government facilities, equipment, and materials shall be secured.

1.6.9.3 Remedies. In addition to other remedies available to the Government, the Contractor’s failure to comply with the requirements of this paragraph my result in requiring the Contractor to remove a Contractor employee or employees from the performance of the contract.

1.6.9.4 Federal Installation/Facility Access: Contractor and all associated sub-contractor employees shall comply with applicable installation, facility and area commander installation/facility access and local security policies and procedures (provided by government representative). The employee performing services under this contract shall also provide all information required for background checks to meet installation access requirements to be accomplished by installation Provost Marshal Office, Director of Emergency Services, Security Office or the host nation equivalent.

1.6.10 Post Award Conference/Contract Periodic Progress Meetings: The Contractor shall attend the post award conference convened by the contracting activity or contract administration office IAW Federal Acquisition Regulation (FAR) Subpart 42.5. The KO, GR, with other Government personnel, as appropriate, may meet periodically with the Contractor to review the Contractor's performance. At these meetings the KO will apprise the contractor of how the government views the Contractor's performance and the Contractor will apprise the Government of problems, if any, being experienced. Appropriate action shall be taken to resolve outstanding issues. These meetings shall be at no additional cost to the government.

1.6.11 Government Representative (GR) will be identified by separate letter. The (GR) monitors all technical aspects of the contract and assists in contract administration. The (GR) is authorized to perform the following functions: ensure the Contractor performs the technical requirements of the contract; perform inspections necessary in connection with contract performance; maintain written and oral communications with the Contractor concerning technical aspects of the contract; issue written interpretations of technical requirements, including Government drawings, designs, specifications; monitor Contractor's performance and notifies both the KO and Contractor of any deficiencies; coordinate availability of government furnished property; and provide site entry of Contractor personnel. A letter of designation issued to the (GR), a copy of which is sent to the Contractor, states the responsibilities and limitations of the COR, especially with regard to changes in cost or price, estimates, or changes in delivery dates. The (GR) is not authorized to change any of the terms and conditions of the resulting order.

1.6.12 Personnel. The Contractor shall provide work force possessing the skills, knowledge and training to satisfactorily perform the services required by this contract. The Contractor shall provide full catering services and all staff necessary for delivering the equipment chafing dishes, setting up the day before the event if required, and serving the food/maintaining the buffet tables.

Ensure appropriate numbers of staff are on hand for the number of guests attending. Personnel performing work under this work statement shall remain employees of the Contractor and will not be considered employees of the Government.

1.6.13 Identification of Contractor Employees: Contractor employees shall identify themselves as Contractor personnel and shall avoid representing themselves as Government employees.

This identification includes meeting attendance, answering Government telephones, email communications, and working in other situations where Contractor status is not obvious.

Contractor personnel identification shall be easily identifiable through the display of badges, name tags, lanyards, etc. Government issued badges will not be required in the performance of this service.

1.6.12.2 Uniform: The Contractor shall provide a standard uniform for all Contractor and subcontractor employees performing services under this contract, and ensure they wear the uniform during appointed duty hours. The uniform may consist of the same type and color shirt and slacks for all workers. Company logo is optional. Examples of appropriate attire include:

black pants, white button-down shirt and black shoes.

1.6.16. Non-Disclosure Requirements: Performance under this contract may require the Contractor to access data and information proprietary to a Government agency, another Government Contractor, or of such nature that its dissemination or use other than as specified in this work statement would be adverse to the interests of the Government or others. Neither the Contractor, nor Contractor personnel, shall divulge, nor release data or information developed, or obtained under performance of this work statement, except to authorize Government personnel or upon written approval of the KO. The Contractor shall not use, disclose, or reproduce proprietary data, which bears a restrictive legend, other than as specified in this PWS. All documentation showing individual names or other personal information shall apply, and shall be controlled and protected under the provisions of the Privacy Act of 1974, Public Law 93-579, 5 United States Code (U.S.C.) Section 552a.

1.6.16.2 Advertisement and Social Media: The Contractor shall NOT post information to public website or social media locations, personal or professional, that in any way disclose names, locations, hotel data, participants, discussions, pictures, etc. before, during or after the contract period of performance without the express consent of the Government. The use of propaganda violates DOD Commercial Use of Imagery Guidelines stated at (http://www.defenseimagery.mil/products/DODimagery/commercialuse.html). The Contractor shall not cite any information (e.g., contract information, pictures, locations, etc.) obtained through this contract on any marketing tools to include its company website.

1.6.17 Organizational Conflict of Interest (OCI) Contractor and subcontractor personnel performing work 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 Organizational Conflict of Interests (OCI) 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.

1.6.19 General Training Requirements: Military inspectors will review the Tri-service food code with the facility supervisor and provide food handlers training.

PART 2

DEFINITIONS & ACRONYMS

2. DEFINITIONS AND ACRONYMS:

2.1. Definitions:

2.1.1. Clean and Sanitized. For the purpose of this PWS, the following definition will be applied by the Government to measure performance. Properly cleaned equipment shall be free of dirt, grease, rust, food, food particles, scum and foreign matter. Properly sanitized food contact surfaces have been treated using either heat or sanitizing chemicals (chemical test strips shall be available and used), which reduces bacterial count to a safe level without leaving toxic residue. See Appendix 2.

2.1.2. Contractor. The total contractor organization or a separate entity of it; such as an affiliate, division, or plant that performs its own purchasing.

2.1.3. Contracting officer (KO). A person with the authority to enter into, administer, and/or terminate contracts and make related determinations and findings.

2.1.4. Government Representative (GR). An individual designated and authorized in writing by the contracting officer to perform specific technical or administrative functions.

2.1.5. Defective Service. A service output that does not meet the standard of performance associated with the Performance Work Statement.

2.1.6. Deliverable. Anything that can be physically delivered, but may include non-manufactured things such as meeting minutes or reports.

2.1.7. Performance Work Statement (PWS). A statement of work for performance-based acquisitions that describes the required results in clear, specific, and objective terms with measurable outcomes.

2.1.8. Physical Security. Protection of the perimeter area, government property, and assets that prevent the loss or damage of Government property.

2.1.9. Portable Water Source. Water that has been identified and confirmed potable by environmental science, preventive medicine, or veterinary personnel.

2.1.10 Potentially Hazardous Foods (PHF): Those foods in which microorganisms are able to grow rapidly and include: • Fresh Milk (chilled/frozen) or milk products (not UHT milk) • Cheese • Shell eggs, raw seeds and sprouts, sliced melons • Meats, poultry, and fish • Shellfish and edible crustacean (such as shrimp, lobster, crab) • Baked or boiled potatoes • Tofu or other soy-protein foods • Garlic-and-oil mixtures • Plant foods that have been heat-treated (such as rice, beans, etc.).

2.1.11. Quality Assurance. The various functions, including inspection, performed by the government to determine whether a Contractor has fulfilled the contract obligations pertaining to quality and quantity.

2.1.12. Quality Assurance Surveillance Plan (QASP). A plan describing how the agency will survey, observe, test, sample, evaluate and document the Contractor’s performance in meeting critical performance standards identified in the contract.

2.1.13. Quality Control (QC). Tasks performed by the Contractor to improve the quality of the organization’s output.

2.1.14. Shall. Imperative.

2.1.15. Subcontractor. Any supplier, distributor, vendor, or firm that furnishes supplies or services to or for a prime contractor or another subcontractor.

2.1.16. Work Day. The number of hours per day the Contractor provides services in accordance with the contract.

2.1.17. Work Week. Monday through Friday, unless specified otherwise.

2.2 Acronyms:

AR Army Regulation CLIN Contract Line Item Number CMR Contract Manpower Reporting CONUS Continental United States (excludes Alaska and Hawaii) COR Contracting Officer Representative DOD Department of Defense DODD Department of Defense Directive DODI Department of Defense Instruction FAR Federal Acquisition Regulation FY Fiscal Year GFE Government Furnished Equipment GFP Government Furnished Property GFS Government Furnished Services GR Government Representative IAW In Accordance With IT Information Technology JTR Joint Travel Regulation KO Contracting Officer LOA Letter of Authorization OCI Organizational Conflict of Interest OSHA Occupational Safety and Health Administration OPSEC Operation Security PRS Performance Requirements Summary PWS Performance Work Statement QA Quality Assurance QASP Quality Assurance Surveillance Plan QCP Quality Control Program RA Requiring Activity USSOUTHCOM United States Southern Command

THIS SECTION INTENTIONALLY LEFT BLANK

PART 3

GOVERNMENT FURNISHED EQUIPMENT (GFE), GOVERNMENT FURNISHED

PROPERTY (GFP), AND GOVERNMENT FURNISHED SERVICES (GFS)

3. GOVERNMENT FURNISHED ITEMS AND SERVICES:

3.1 When the event is held at the CCA, The Government will provide up to four (4), Eight (8) feet tables and/or four (4), Six (6) feet tables.

3.2 When the event is held at the CCA, the Government will provide up to 100 folding chairs and up to ten (10) 72 inch round tables for lunch.

3.3 When the event is held at the CCA, the CCA conference center kitchen will be available for the Contractor’s use.

PART 4

CONTRACTOR FURNISHED ITEMS AND SERVICES

4. CONTRACTOR FURNISHED ITEMS AND RESPONSIBILITIES:

4.1 The Contractor shall furnish all supplies, equipment, facilities and services required to perform work under this contract that are not listed under Part 3 of this PWS.

4.2 The Contractor shall provide appropriate number of attendants/servers based upon meal requirements and number of participants as specified in the BPA call.

PART 5

SPECIFIC TASKS

5. Specific Tasks: The Contractor shall provide catering for breakfast, morning and afternoon breaks, home-style buffet or plated lunch meals, dinner, and reception services. Specific requirements and number of participants will be provided to the Contractor in a BPA call prior to each scheduled event. Refer to Part 5.0, Specific Tasks, for a list of tasks.

5.1. Basic Services. The contractor shall provide full catering services and all staff necessary for delivering the equipment, chafing dishes, setting up the day before the event, serving, and maintaining buffet tables. On the day of the event, the staff must be dressed appropriately for a business setting, preferably dark pants with a button-down white shirt or equivalent. Hair longer than collar length must be secured. The Contractor shall ensure appropriate numbers of staff are available for the number of guests attending.

5.2 Provide disposable hard-plastic utensils, plates, plastic beverage cups, and top-quality napkins sufficient for the number of guests attending. Provide non-disposable utensils, plates, beverage glasses, cups and napkins if required for the event.

5.3 Provide additional sit-down tables and chairs if required for the event. Each table shall provide seating for 8-10 people.

5.4 Provide linens for all tables and seat covers for the event. Standard linen color is white unless otherwise specified by the GR.

5.5 Provide fresh flower arrangements for all tables including the buffet table to reflect the theme of the event. The flowers and colors shall be coordinated with the GR prior to the event.

5.6 Set-up no later than 15 minutes before each coffee break, lunch meal and cocktail reception, to include tables (banquet and/or cocktail) and chairs. The Contractor shall complete clean-up to include break down of tables and chairs no later than 10 minutes after the finish of each coffee break. The Contractor shall ensure the area remains clean and free of trash during the event.

5.7 Provide the trashcans and liners. All trash generated by the event shall be properly bagged and removed from the premises prior to Contractor departure at the end of each day.

The Contractor shall not dispose of trash on USSOUTHCOM or other Government property.

5.8 Ensure the CCA kitchen area, including countertops and floor, is clean and free of any conference debris, trash, and spills.

5.9 Transportation of Meals / Inspection / Preparation / Food Safety / Sanitation: The Contractor shall transport hot foods to the designated facility in protected/insulated containers capable of maintaining temperatures above 140F/60C for up to four (4) hours from time of PREPARATION/production. The Contractor shall transport Cold food to the designated facility below 40F/4.4C with capability of maintaining THE TEMPERATURE (40F/4.4C) for up to four

(4) hours. The Contractor shall provide information and support to Government personnel that may inspect meals at any time for compliance with US Government food standards as well as general appearance, and other factors as determined by the Contracting Officer. The Contractor shall strive to accommodate individuals with special dietary restrictions and/or physical impairments. The Contractor shall accommodate special diets where feasible and within contract meal rates and coordinate with the GR prior to the event. The Contractor shall progressively prepare (small batch preparation) items to ensure freshness and optimum flavor, color, texture, and nutritive value. The Contractor shall comply with Technical Exhibit 2 (Universal Control Measures to Mitigate Risk of Food Borne Illness) and any other reasonable food safety control measures, such as Veterinary/Medical Food Safety, Quality Assurance, and Laboratory Service ARMY Regulation 40-657 (par 2-4), SafeServe and the Florida Health Department standards (Chapter 64E-11), to be implemented that are identified during the sanitation inspection and/or food & water risk assessment. The Contractor must be able to gain acceptance on the approved local Caterers list once Veterinary Services conducts their inspection in accordance with AR 40- 657, Veterinary/Medical Food Safety, Quality Assurance, and Laboratory Service. The Contractor shall clean and sanitize all dining and kitchen facility equipment. Equipment and food-contact surfaces shall be cleaned and sanitized between uses to prevent cross-contamination. Non-food contact surfaces of equipment, to include door gaskets, shall be cleaned as often as necessary to eliminate accumulation of dust, dirt, grease, food particles, and other debris.

5.10 COFFEE BREAK REQUIREMENTS. The Contractor shall provide a permanent break station setup twice a day (morning and afternoon). The level and rank of event participants and distinguished guests will dictate the types of food and level of service to be provided for the breaks and meals. The Government will provide the schedule of break times prior to the event.

The break tables shall be setup in the designated area within the CCA or SOUTHCOM Installation (Food court, HQ meeting rooms or USA Miami Garrison. The GR will provide setup requirements when the event is held at other Government facilities or venues within Broward and Miami-Dade County, Florida. The coffee break menu shall be varied daily and the service shall include utensils and all necessary equipment. Coffee breaks shall be setup and available as follows:

5.10.1 Morning Breaks. The morning breaks shall consist of but not limited to bottled water, coffee (regular and decaffeinated), assorted teas, juices, assorted freshly baked breakfast breads, pastries and rolls, and an assortment of fresh fruits with appropriate condiments.

5.10.2 Afternoon Breaks. The afternoon breaks shall consist of but not limited to bottled water, coffee (regular and decaffeinated), assorted teas, juices, assorted soft drinks/sodas, assorted fresh fruit, chips and assorted freshly baked pastries.

5.10.3 The contractor shall provide a beverage station that consists of coffee (caffeinated/decaffeinated), tea, ice water, and hot teas (herbal with infusions water: boiling water over an herb and letting it sit) in accordance with each BPA call. This location is to stay in place and be replenished during the event working hours without alcoholic drinks.

5.10.4 The Government will provide the dates, times, and number of coffee break participants to the Contractor prior to the event.

5.11 BREAKFAST, LUNCH, DINNER AND RECEPTION REQUIREMENTS.

5.11.1 The Contractor shall provide breakfast, lunch, dinner and reception services in accordance with each BPA call.

5.11.2 The Contractor shall provide a light continental breakfast and (if required) a plated or buffet lunch meal daily in accordance with each BPA call. The breakfast shall include, at a minimum, coffee, assorted juices, fresh fruit, breakfast pastries, and assorted breakfast breads such as, English muffins, croissants and bagels.

5.11.3 The lunch shall consist of a minimum of one starch, vegetables or green salad and a choice between two protein items, and two (2) desserts (one low fat, low sugar option) and shall include a variety of juices, sodas, lemonade, ice tea, ice water, coffee or hot tea throughout the meal. There shall be a minimum of two proteins to choose from.

5.11.4 The Contractor shall provide plated or buffet dinner meals daily (if required) in accordance with each BPA call. The dinner shall consist of a minimum of one starch, vegetables or green salad and a choice between two protein items, and two (2) desserts (one low fat, low sugar option) and shall include a variety of juices, sodas, lemonade, ice tea, ice water, coffee or hot tea throughout the meal. There shall be a minimum of two proteins to choose from.

5.11.6 The Government will provide the dates, times, and number of participants to the Contractor prior to the event.

5.12. CONTRACTOR MANPOWER REPORTING (CMR): The contractor shall report ALL contractor labor hours (including subcontractor labor hours) required for performance of services provided under this contract Catering BPA via a secure data collection site. The contractor is required to completely fill in all required data fields using the following web address:

http://www.ecmra.mil/, and then click on the “Department of the Army CMRA” or the icon of the DOD organization that is receiving or benefitting from the contract services.

5.13 Offerors are required to be registered with the SAM database to receive a Government contract award. Offerors may register with SAM at http://www.sam.gov/.

PART 6

APPLICABLE PUBLICATIONS

6. APPLICABLE PUBLICATIONS (CURRENT EDITIONS)

6.1. Veterinary/Medical Food Safety, Quality Assurance, and Laboratory Service AR 40-657 (par 2-4), Safe Serve and the Florida Health Department standards (Chapter 64E-11), Tri-Service Food Code

6.2 Food and Water Risk Assessment - Caterers shall pass a Government food and water risk assessment in accordance with DOD 2000.16, DOD 6400.4, AR 40-657, AR 525-13, Technical Guide (TG) 248, (TG) 188, FDA Food Code 2005, Tri-Service Food Code and DOD Veterinary Food Analysis and Diagnostic Laboratory Sample Submission Guide.

6.3 SafeServe and the Florida Health Department standards (Chapter 64E-11)

6.4 ARMY Regulation 40-657 (par 2-4)

PART 7

ATTACHMENT/TECHNICAL EXHIBIT LISTING

7. Attachment/Technical Exhibit List:

7.1. Technical Exhibit 1 – Performance Requirements Summary

7.2. Technical Exhibit 2 – Universal Control Measures to Mitigate Risk of Food borne Illness

TECHNICAL EXHIBIT 1

PERFORMANCE REQUIREMENTS SUMMARY

The contractor service requirements are summarized into performance objectives that relate directly to mission essential items. The standard should relate to timeliness, quality, or quantity (metrics) of service required by the Contractor is stated in the PWS verbiage. The performance threshold briefly describes the minimum acceptable levels of service required for each requirement. These thresholds are critical to mission success.

Performance Objective

(The Service required—usually a shall statement)

Standard Performance Threshold (This is the maximum error rate. It could possibly be “Zero deviation from standard”)

Method of Surveillan ce

% Deduction from monthly invoice for not meeting Performance

Standards

Contracting Manpower Reporting PWS para. 5.12

The Contractor shall completely fill in all the information in the format using the following web address https://cmra.army.mil. The contractor shall provide the estimated total cost (if any) incurred to comply with this reporting requirement. Reporting period shall be the period of performance not to exceed 12 months ending September 30 of each government fiscal year and must be reported by 31 October of each calendar year. If contract period of performance ends prior to September 30, the contractor has 30 day from end date of the contract to complete the CMR requirement.

100% Compliance

100% Inspection, GR

Validation

5% of CLINS total price will be deducted

PRS # 1

The contractor shall provide Transportation of Meals / Inspection / Preparation / Food Safety / Sanitation [PWS para. 5.9]

The Contractor shall transport hot foods to the designated facility in protected/insulated containers capable of maintaining temperatures above 140F/60C for up to four (4) hours from time of PREPARATION/production. The Contractor shall transport Cold food to the designated facility below 40F/4.4C with capability of maintaining THE

98% adherence of required standards in

PWS

Random sampling inspection

5% of CLINS total price will be deducted

TEMPERATURE (40F/4.4C) for up to four (4) hours. The Contractor shall provide information and support to Government personnel that may inspect meals at any time for compliance with US Government food standards as well as general appearance, and other factors as determined by the Contracting Officer. The Contractor shall strive to accommodate individuals with special dietary restrictions and/or physical impairments. The Contractor shall accommodate special diets where feasible and within contract meal rates and coordinate with the GR prior to the event. The Contractor shall progressively prepare (small batch preparation) items to ensure freshness and optimum flavor, color, texture, and nutritive value.

The Contractor shall comply with Technical Exhibit 2 (Universal Control Measures to Mitigate Risk of Food Borne Illness) and any other reasonable food safety control measures, such as Veterinary/Medical Food Safety, Quality Assurance, and Laboratory Service ARMY Regulation 40- 657 (par 2-4), Tri-Service Food Code, SafeServe and the Florida Health Department standards (Chapter 64E-11), to be implemented that are identified during the sanitation inspection and/or food & water risk assessment. The Contractor must be able to gain acceptance on the approved local Caterers list once Veterinary Services conducts their inspection in accordance with AR 40-657, Veterinary/Medical Food Safety, Quality

Assurance, and Laboratory Service.

The Contractor shall clean and sanitize all dining and kitchen facility equipment.

Equipment and food-contact surfaces shall be cleaned and sanitized between uses to prevent cross-contamination. Non-food contact surfaces of equipment, to include door gaskets, shall be cleaned as often as necessary to eliminate accumulation of dust, dirt, grease, food particles, and other debris.

PRS # 2

The contractor shall provide Set-up and Teardown [PWS para. 5.6-5.8]

Set-up no later than 15 minutes before each coffee break, lunch meal and cocktail reception, to include tables (banquet and/or cocktail) and chairs. The Contractor shall complete clean-up to include break down of tables and chairs no later than 10 minutes after the finish of each coffee break. The Contractor shall ensure the area remains clean and free of trash during the event

98% adherence of required standards in

PWS

Random sampling inspection

5% of CLINS total price will be deducted

PRS # 3

The contractor shall provide Coffee Break Requirements [PWS para. 5.10]

The Contractor shall provide a permanent break station setup twice a day (morning and afternoon).

The Government will provide the schedule of break times prior to the event. The break tables shall be setup in the foyer of the CCA. The GR will provide setup requirements when the event is held at other Government facilities or venues within Broward and Miami-Dade County, Florida. The coffee break menu shall be varied daily and the service shall include utensils and all necessary equipment.

98% adherence of required standards in

PWS

Random sampling inspection

5% of CLINS total price will be deducted

PRS # 4

The contractor shall provide Breakfast, Lunch, Dinner and Reception

The Contractor shall provide breakfast, hot and cold lunch, dinner and reception services in accordance with the detail provided

98% adherence of required standards in

PWS

Random sampling inspection

5% of CLINS total price will be deducted

[PWS para. 5.11] in each BPA call. The Contractor shall provide a light continental breakfast and (if required) a buffet lunch meal daily in accordance with each BPA call. The Contractor shall provide plated or buffet dinner meals daily (if required) in accordance with each BPA call. The breakfast shall include, at a minimum, coffee, assorted juices, fresh fruit, breakfast pastries, and assorted breakfast breads such as, English muffins, croissants and bagels. The Contractor shall coordinate the lunch and dinner menu with the GR prior to the event. The lunch and dinner shall consist of a minimum of one starch, vegetables or green salad and a choice between two protein items, and two (2) desserts (one low fat, low sugar option) and shall include a variety of juices, sodas, lemonade, ice tea, ice water, coffee or hot tea throughout the meal. There shall be a minimum of two proteins to choose from. The contractor shall provide a beverage station that consists of coffee caffeinated /decaffeinated), tea, ice water, and hot teas (herbal with infusions water: boiling water over an herb and letting it sit) in accordance with each BPA call.

This location is to stay in place and be replenished during the event working hours without alcoholic drinks. The contractor shall provide at a maximum two (2) hour of non-premium open bar with alcohol and non-alcoholic drinks with hand passed hot and cold Hors d’oeuvres. All items will be selected by the GR. The Contractor shall wash plates, utensils, and cups at the contractor facility at the end of each event.

TECHNICAL EXHIBIT 2

UNIVERSAL CONTROL MEASURES TO MITIGATE RISK OF FOODBORNE

ILLNESS

A. TIME-TEMPERATURE MEASURES

1. Raw animal foods shall be cooked to heat all parts of the food to the following minimum requirements for temperature and time:

(a) 145F/63C for 15sec for raw shell eggs for immediate service, fish, seafood, beef, veal, lamb, and commercially raised game animals.

(b) 155F/68C for 15sec for eggs not prepared for immediate service and pork; OR 66C one minute; OR 63C for 3 minutes.

(c) 165F/74C for 15sec for poultry, stuffed fish, stuffed meat, and stuffed pasta. Poultry shall not be stuffed. Stuffing and dressing shall be cooked separately.

(d) Cooks shall use a properly calibrated and sanitized thermometer (e.g. Alcohol wipes) to measure temperature.

2. Fruits and vegetables that are cooked for hot holding shall be cooked to a temperature of 135F/57C. Cut fruits and vegetables under refrigeration shall be held at 41F/5C or less until cooked or served.

3. Foods held hot shall be maintained at 135F/57C or higher. Temperatures need to be verified with a properly sanitized thermometer. Hot foods not kept at 135F/57C or greater since preparation shall be discarded after 4 hours. Cold foods served and not held at 41F/5C or less shall be discarded after 4 hours.

4. Potentially Hazardous Foods (PHF) shall be thawed in one of the following manners (listed most to least desirable):

(a) In refrigeration that maintains the food temperature at 41F/5C or less.

(b) As part of the cooking process 3. Microwave (only if cooked immediately thereafter).

5. Refrigerated foods shall be protected/wrapped properly and clearly marked with date of preparation or opening and use-by date (7 days or less) and stored at 41F/5C or less.

6. Frozen foods need to be clearly marked with date of preparation or packaging and use by date (45 days or less) and stored frozen at 0F/-18C or less.

7. Shell eggs shall be stored under refrigeration at 41F/5C or less.

8. Obtain products from wholesale distributors that deliver food at the proper temperature and in sealed packages with labels identifying the product. If there is a need to separate meat products into smaller packages after receipt, put in sealed, labeled freezer bags.

9. Under no circumstances shall leftover food be reheated, mixed with fresh ingredients, or served again for future meals; however, bakery items may be served again at the next scheduled meal.

10. The following foods may not be served in a ready-to-eat (RTE) form:

(a) raw animal food (such as Sushi or raw-marinated fish, raw molluscan shellfish, and steak tartar)

(b) partially cooked food (such as lightly cooked fish, rare meat, and soft-cooked eggs)

(c) raw seed or bean sprouts

(d) ice, unless from an authorized/approved ice plant or other authorized potable water source.

Non-potable/non-approved ice used for cooling shall not come in direct contact with the food item being cooled.

B. CROSS-CONTAMINATION MEASURES

11. Cross contamination of food shall be prevented by:

(a) separating raw animal foods during storage and preparation from RTE foods and cooked foods. This can be accomplished by using separate equipment (cutting boards, utensils) and during storage – by arranging RTE items over products requiring lower cooking temperatures and products requiring higher cooking temperatures on the bottom

(b) all cutting boards, utensils, and food contact services used for potentially hazardous foods (PHF) shall be cleaned and sanitized throughout the day at least every 4 hours or at any time during the operation when contamination may have occurred.

12. Before being peeled, cut, combined with other ingredients, or offered in a RTE form, raw fresh fruits and vegetables shall be:

(a) Thoroughly washed in water to remove soil and other contaminants

(b) Completely immersed in water containing 100 ppm chlorine/5 ppm free available chlorine (FAC) or 12.5 ppm food grade iodine solution for one minute.

13. Food shall be protected from contamination by storing the food in a clean dry location; where it is not exposed to splash, dust, or other contamination; and at least 15 cm above the floor.

During preparation, unpackaged food shall be protected from environmental sources of contamination.

14. Recommend holding tank for bulk water (designated for kitchen and shower use, etc.) be secured with a lock and that bulk water be maintained at 1.0 ppm FAC and checked daily.

C. FOOD CONTACT SURFACES MEASURES

15. Utilize the 3 compartment sink as follows:

(a) First compartment (WASH) - equipment and utensils shall be thoroughly washed with detergent and hot water at no less than 110F/43C.

(b) Second compartment (RINSE) - Equipment and utensils rinsed in clean water no less than 120F/49C.

(c) Third compartment (SANITIZE) - Sanitize equipment and utensils in one of the following manners:

1. Immerse in hot water 171F/77C or above for at least 30 seconds.

2. Immerse in approved sanitizer (ex. chlorine solution for at least 15 seconds at temperature of 75F/24C and concentration of 100 ppm chlorine (5 ppm FAC). Add 16 tsp (80 ml) of 5% liquid bleach to 40 L of water to achieve 5 ppm FAC. Chlorine test strips should be provided at each sink.

16. Ware washing machines that use hot water to sanitize shall achieve a dishware/utensil surface temperature of 160F (71C).

17. Cleaned and sanitized equipment and utensils shall be stored:

(a) in a clean and dry location

(b) where they are not exposed to splash, dust, or other contamination

(c) on a rack above the floor that permits air drying

(d) either covered or inverted.

18. Plates and utensils shall be allowed to air-dry after washing and sanitizing to prevent recontamination.

19. Cleaning cloths used for wiping food spills shall be stored in a chemical sanitizer solution equal to 100 ppm chlorine/5 ppm FAC (or equivalent) solution and used for food contact and nonfood contact surfaces, OR use single use clean paper towels. Sanitizer solution shall be checked at a frequency necessary to ensure maintenance of proper concentration.

D. PERSONAL HYGIENE MEASURES

20. Food employees shall vigorously wash hands and exposed arms for at least 20 seconds with warm water and soap at a designated hand washing sink before food preparation or working with exposed food; after the toilet, after breaks, after coughing, sneezing, using a handkerchief or tissues, using tobacco, eating, or drinking; after handling soiled equipment or utensils; during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; between working with raw food and ready-to-eat (RTE) food; after engaging in other activities that contaminate the hands.

21. If an alcohol-based hand sanitizer is used, it shall be applied only to hands that are thoroughly cleaned as described above.

22. Each hand washing station shall be supplied: soap, disposable towels, and a waste container.

23. Food employees need to wear authorized hair restraints (i.e. hats, hair nets) to keep hair from contaminating exposed food, clean equipment, utensils, and linens.

E. OTHER

24. Written daily logs (records) shall be maintained for:

(a) Daily refrigerator and freezer temperature recordings (minimum of 2 daily recordings).

(b) Buffet line hot food holding temperatures.

(c) Time and temperature logs for cooking potentially hazardous foods (PHF).

(d) Checks on all hand washing stations for soap and hand towels.

(e) Water filter replacement, if applicable.

(f) Daily bulk kitchen water chlorine levels, if applicable.

Section E - Inspection and Acceptance

INSPECTION AND ACCEPTANCE TERMS

Supplies/services will be inspected/accepted at:

CLIN INSPECT AT INSPECT BY ACCEPT AT ACCEPT BY

0001 N/A N/A N/A N/A 0001AA N/A N/A N/A Government 0002 N/A N/A N/A N/A 0002AA N/A N/A N/A Government 0002AB N/A N/A N/A Government 0003 N/A N/A N/A N/A 0003AA N/A N/A N/A Government 0003AB N/A N/A N/A Government 0004 N/A N/A N/A N/A 0004AA N/A N/A N/A Government 0004AB N/A N/A N/A Government 0005 N/A N/A N/A Government 0006 N/A N/A N/A Government

Section F - Deliveries or Performance

DELIVERY INFORMATION

CLIN DELIVERY DATE QUANTITY SHIP TO ADDRESS DODAAC /

CAGE

0001 N/A N/A N/A N/A

0001AA N/A N/A N/A N/A

0002 N/A N/A N/A N/A

0002AA N/A N/A N/A N/A

0002AB N/A N/A N/A N/A

0003 N/A N/A N/A N/A

0003AA N/A N/A N/A N/A

0003AB N/A N/A N/A N/A

0004 N/A N/A N/A N/A

0004AA N/A N/A N/A N/A

0004AB N/A N/A N/A N/A

0005 N/A N/A N/A N/A

0006 N/A N/A N/A N/A

Section G - Contract Administration Data

CONTRACT POINT OF CONTACT

CONTRACT POINTS OF CONTACT

Contracting Officer Sherwin D. Riley Email: sherwin.d.riley.civ@mail.mil Phone: 305.437.1811

Contract Specialist Ms. Dyan E. Jackson Email: dyan.e.jackson.civ@mail.mil Phone: 305.437.2661 Contracting Officer Representative

TBD

Email: At Time of Award Phone: At Time of Award

PAYMENT INSTRUCTIONS

All payments under this contract will be accomplished by the MASTERCARD Government Purchase Card. Payment will be made only after a complete invoice of all costs associated with this contract has been submitted to the paying official. Minimum invoice requirements are listed below:

Vendor shall Include the following items on the invoice:

_ Name and address of contractor _ Invoice date and invoice number _ Contract Number – include purchase order and contract line item number(s) _ Date of Purchase _ Itemized list of supplies or services…