W91QVN-18-R-0031__DFAC.pdf

SEE ADDENDUM

(No Collect Calls)

W91QVN-18-R-0031 13-Feb-2018

b. TELEPHONE NUMBER

315-755-0657

8. OFFER DUE DATE/LOCAL TIME

01:00 PM 27 Mar 2018

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.

W91QVN9. ISSUED BY

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

7. FOR SOLICITATION

INFORMATION CALL:

a. NAME

MS. BARRETTO, MARIENE G.

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 ORX

SMALL BUSINESS

17a.CONTRACTOR/ CODE FACILITY

OFFEROR CODE

411TH CONTRACTING SUPPORT BRIGADE, KOREA

RCC YONGSAN, UNIT #15289

APO AP 96205-5289

UNITED STATES OF AMERICA (THE)

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

FAX:

TEL: 755-0638 SERVICE-DISABLED

VETERAN-OWNED

SMALL BUSINESS

8(A)

HUBZONE SMALL

BUSINESS

SIZE STANDARD:

$38,500,000

NAICS:

722310

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 OF135

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.

W91QVN-18-R-0031

Section SF 1449 - CONTINUATION SHEET

PERFORMANCE WORK STATEMENT

PERFORMANCE WORK STATEMENT

FOR

FOOD SERVICE CONTRACT FOR EXERCISE, CONTINGENCY AND AUGMENTATION SUPPORT

TABLE OF CONTENTS

Section C.1 – General Information

Section C.2 – Definitions/Acronyms

Section C.3 – Specific Tasks

Section C.4 – Applicable Publications and Forms

Section C.5 - Contractor Manpower Reporting

Section C.6 - Performance Requirements Summary

SECTION C.1 - GENERAL

C.1.1. General:

This is a non-personal services requirement to provide Cook Support (CS) and Dining Facility Attendant (DFA) Services for Army Dining Facilities (DFACs) located on U.S. Army Garrison (USAG)-Red Cloud, USAG-Casey, USAG-Yongsan, USAG-Humphreys, and USAG-Daegu as defined in this PWS. These Cook and DFA services shall be for augmentation, exercise and contingency support. The contractor shall have personnel in place within 72 hours notification. 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.

During the life of this contract some or all of the contract requirements may be reduced or increased due to the Yongsan Relocation Plan (YRP) of US. Forces.

C.1.2. Personnel.

a. The contractor shall hire a Floor Manager who can effectively communicate (read, speak, write and understand English) with government representatives.

b. Any replacements shall meet or exceed qualifications of proposed personnel listed under paragraph C.1.2, Personnel. The Government will review and approve the resume of new Contract Manager, prior to their employment with the contractor therefore, the contractor is required to obtain the approval from the Contracting Officer (KO) before Contract Manager’s replacement.

c. Standards: Contract Manager and Floor Manager shall be able to speak and understand English to resolve issues pertaining to customers and diners.

C.1.2.1. Contract Manager (CM).

a. The Contractor shall provide an on-site Contract Manager with the authority to communicate with the company and be responsible for overall performance of the contract to meet the specified performance standards.

b. Standards: The Contract Manager shall be readily available to respond to Government representatives within 2 hours of a call. The Contract Manager shall meet qualification requirements as shown below.

c. Qualifications:

i) Within the last seven (7) years, two (2) years experience; consisting of supervisory experience in managing cafeteria style or multi-entree operations providing complete meal service (breakfast, lunch and dinner) or similar scope and magnitude of experience to that required under the subject requirement .

ii) Two (2) years experience as a district manager, unit manager, or assistant manager of US Department of Defense DFAC or similar local commercial food establishment.

iii) High school graduate or above.

iv) English Language Competency: Contractor Manager shall have the ability at an intermediate level of daily conversering in, being understood and understand English as exemplified in their written and verbal skills in their functional duties in the performance of services as required by this contract. If the Government, at its sole discretion, determins that the language skills of a Contractor employee does not meet the language profienciy skills required of the position, the Government reserves the right to require the Contractor to provide a new Contract employee that does possess the required language proficiency skills required of the position, at no additional cost to the Government.

C.1.2.2 Floor Manager (FM)

a. The Contractor shall provide an on-site Floor Manager at each identified DFAC responsible for overall performance (to include subcontractors) of the contract to meet the specified performance standards within each dining facility during hours of operation. The Floor Manager shall supervise and oversee all contractor performance within the DFAC.

b. Standards: A Floor Manager shall be the liassion between the COR or his representative by appointment (ACOR, QAE...) The Floor Mananger shall be present during DFAC operation hours.

The Floor Manager shall provide all instructions to the contactor employees at each DFAC to oversee work, supervise employees, and manage all contractor employees to the meet the specified performance standards. Contractor employees shall perform assigned tasks by the DFAC Floor Manager as assigned by the COR/ACOR or designated person by the COR such as the Quality Assurance Evaluator (QAE) within the scope of work based on the PWS>

c. Qualifications:

a. Two (2) years of experience within the last seven (7) years.

b. Working in a large food service operation, cafeteria style or multi-entree menu service, performing DFA service (breakfast, lunch and dinner).

c. Experience shall include preparation of soups, salads, gravies, sauces, vegetables, meat, fish, poultry, and all other foods constituting a complete meal and knowledge of progressive cookery food. Personnel must possess a Food Handlers and National Health Physical competency certificates prior to full performance start.

d. The following functional requirements have to be met in order to qualify for this position:

1. Heavy lifting, 45 pounds and over

2. Heavy carrying, 45 pounds and over

3. Prolonged standing, 50 minutes continuous

e. English Language Competency: Contractor Manager shall have the ability at an intermediate level of daily conversering in, being understood and understand English as exemplified in their written and verbal skills in their functional duties in the performance of services as required by this contract. If the Government, at its sole discretion, determins that the language skills of a Contractor employee does not meet the language profienciy skills required of the position, the Government reserves the right to require the Contractor to provide a new Contract employee that does possess the required language proficiency skills required of the position, at no additional cost to the Government.

C.1.2.3. Dining Facility (DFAC) Attendant (DFA).

a. Standards: DFAs are required to perform the following duties in accordance with Tri-Service Food Code TB MED 530: Clean pots and pans; DFAC sanitation; remove trash; sweep and mop floors; replenish/refill condiments dispensers, silverware and tray dispenser; offload ration truck and other duties assigned by the Floor Manager.

b. Qualifications:

i) One (1) year of experience working in a large food service operation, cafeteria style or multi-entree menu service, performing DFA service (breakfast, lunch and dinner).

ii) The following functional requirements have to be met in order to qualify for this position. It is contractor’s responsibility to evaluate their employees’ physical strength to perform this requirement.

1. Heavy lifting, 45 pounds and over

2. Heavy carrying, 45 pounds and over

3. Prolonged standing, 50 minutes continuous.

C.1.2.4. Cooks / Servers:

a. All Contractor personnel employees as cooks / servers shall follow the Armed Forces Recipe Card /Army Food Management Information System (AFMIS) when preparing meals or baked goods. Preparation of meals shall include but not be limited to meat, starch, vegetables, soup, salad and pastries and other foods constituting a complete meal. Cooks / Servers shall attend Food Handlers training provided by the Government on an annual basis.

b. Qualifications:

i) Two (2) years experience in preparation of soups, salads, gravies, sauces, vegetables, meat, fish, poultry, and all other foods constituting a complete meal, knowledge of progressive cookery food. Personnel must have possess a Food Handlers and National Health Physical competency certificates.

ii) The following functional requirements have to be met in order to qualify for this position. It is contractor’s responsibility to evaluate their employees’ physical strength to perform this requirement.

1. Heavy lifting, 45 pounds and over

2. Heavy carrying, 45 pounds and over

3. Prolonged standing, 50 minutes continuous

C.1.2.5. Name Tags. Employees shall wear identification badges with the Contractor's name, position/title and the employee's last name.

*Standards:

Name tags are worn 100% while on duty.

Name tags for all employees.

Name tags written in English and Korean.

C.1.2.6. Conduct of Employees. Employees shall conduct themselves IAW installation policies (8th Army Blue Book and Policy Letters) concerning conduct, which can be provided by Eighth Army Food Service.

C.1.2.7. Personnel Health and Hygiene. Personnel shall maintain compliance with sanitation and food safety standards. Sanitation Training Certificate: It's contractor's responsibility to provide sanitation training. However, CORs are willing to coordinate with the Army Preventive Medicine for providing the training if needed.

*Standard:

Tri-Service Food Code The contractor is responsible for medical examinations for all employees, examinations will be updated yearly and a copy kept on file in the facility.

C.1.2.8. Employee Uniforms. Employees shall wear a clean and complete uniform to include non slip water resistance safety shoes while on duty.

a. White, cotton and polyester, Trousers, with white shirt short-sleeved

b. Smock

c. Foot wear, steel toe safety shoes

*Standards:

Tri-Service Food Code Uniforms are approved by the COR NLT 14 days prior to the start of performance.

C.1.3 Meal Serving Hours: Meal serving hours are determined by exercise and augmentation operations directive.

Normal: The contractor shall perform work required under this contract seven (7) days per week including U.S.

Federal and Korean holidays.

C.1.4. Extended Serving Hours.

a. Emergency or Special Event Services: Emergency or Special 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 COR with Contracting Officer’s verbal order under requirement CLIN - augmentation.

*Standards:

Services provided or discontinued within 3 hours of advance notice.

Note: Government payment will be made at a prorated hourly rate; e.g., if service is extended for 45 minutes, payment will be made at 3/4 of the hourly rate.

C.1.5. Contingency Plan for Contract Employees In special and emergency situations, including, but not limited to mobilization and surge requirements, the contracting officer may direct the contractor to provide personnel to initiate 24/7 or four (4) meals per day. This service will be provided at the line item cost per the bid schedule.

The government will provide advance notice to replace a specific number of military personnel and the expected duration of the requirement.

Contingency Services. Operations which may increase workload, to include Performance of Services during Crisis Declared by the National Command Authority or Overseas Combatant Commander:

Acts Of God. The contractor shall use reasonable diligence to provide a regular and uninterrupted supply of service, but shall not be liable for damages, breach of contract or otherwise, to the government for failure, suspension, diminution, or other variations of service occasioned by or consequence of any cause beyond the control of the contractor, including but not limited to acts of God or of the public enemy, fires, floods, earthquakes, or other catastrophe; strikes; of failure or breakdown of transmission or other facilities. If any such failure, suspension, diminution, or other variation of service shall aggregate more than 48 hours during any billing period hereunder, an equitable.

*Standards:

Written plan submitted to the Contracting Officer not later than 20 days after award of contract.

Plan approved by the Government.

C.1.6. Quality Control Plan (QCP). The Contractor shall establish and maintain a comprehensive QCP.

*Standards:

Written plan submitted to the Contracting Officer within 10 days after award of contract.

C.1.7. Training. The Contractor shall train employees as described below.

C.1.7.1. Sanitation. Conduct sanitation training.

a. Food Service Employee’s Training : Except as specified in paragraph b below, all Food Employees and Supervisors will receive a minimum of 8 hours introductory Food Sanitation Training. New Food Employees will receive this 8-hour introductory training within 30 days of beginning Food Service duties. All Food Employees will receive a minimum 4-hour annual Food Sanitation refresher training that may be accumulated over the 1-year time period after the initial or subsequent refresher training.

b. Training records will be

(i) Maintained at the applicable Food Establishment where Food Service Employees work.

(ii) Readily available for review by the Medical Commander or designated representative.

(iii) The Contractor shall provide the sanitation training certificate to the Contracting Officer (KO) and Contracting Officer’s Representative (COR) within seven (7) days after provided augmentation cooks and DFAs IAW Task Orders.

*Standard: All personnel trained as prescribed by the Tri-Service Food Code.

The Contractor shall provide the sanitation training certificate to KO and COR within thirty (30) days after contract award.

C. 1.8 Accident Report. The contractor shall provide a verbal report to the COR within 4 hours after occurrence and a written follow-up report using DA Form 285. Original and one copy shall be submitted to the COR within 3 days after the occurrence whenever an accident occurs involving personal injury.

*Standard: AR 285-40, chapter 3, Occupational Safety and Health Act (OSHA)

C.1.9. Installation Commander’s Authority: Pursuant to 18 U.S.C. Section 1382, the Installation Commanders have inherent authority to take necessary action or deny access to the installation to individuals who demonstrate inappropriate behavior or misconduct which threatens the safety, health, education, and morale of military and civilian resident workforce of Army in Korea.

C.1.10. Phase In/Phase Out: To minimize any decreases in productivity and to prevent possible negative impacts on contract services, the Contractor shall have personnel on board, during the thirty (30) days phase in/phase out period. The Contractor shall support the succeeding contractor during the contract phase-out period. This support includes the transition of all management and technical services to the successor contractor while minimizing operational impacts.

C.1.10.1. Phase-In: This requirement includes a one month phase-in period after initial contract award. The contractor shall meet all requirements IAW the contractor’s phase-in plan and shall meet weekly with the Government (COR or ACOR) to assess progress. The contractor shall perform contract requirements the first day of contract full performance. The contract staffing will include successful completion of PWS and contract requirements. The Government transition actions include, but are not limited to, processing the contract and contractor personnel for access to the installation to perform contract services. There shall be no negative impact on scheduled performance due to contractor phase-in. Prior to the start of performance, the contractor shall submit to the COR or ACOR, in writing, a list of all employees who will perform under this contract. The list shall include the full name of each employee and his/her position. In the event the incumbent is awarded the contract, phase in cost will not be allowed.

C.1.10.2. Phase-Out: The contractor shall retain full responsibility for meeting contract requirements until completion of the contract. The contractor shall provide access to the sites and to all documentation generated as a result of performing services on this contract to the new contractor during the new contract phase-in period.

C.1.10.3. Phase out transition conference: The contractor shall participate in the phase out transition conference, and periodic follow on meetings to begin phase out planning and to address the status and issues of the transition.

The date and time of the conference will be determined by the Government in coordination with the contractor.

C.1.10.4. Transition of data and items: During phase-out, the contractor shall also account for turn-in all cards, keys, and badges.

SECTION C. 2 - DEFINITIONS/ACRONYMS

C.2.1. Standard Definitions. Federal Acquisition Regulation (FAR), Dictionary of US Army Terms, AR 310-25 and Authorized Abbreviations and Brevity Code, AR 310-50, are the references for definitions and acronyms not listed below.

Acceptable Quality Level (AQL). The AQL is a designated value (percent) of defective outcomes/service that the Government indicates will be accepted using acceptable sampling techniques and procedures.

Administrative Contracting Officer (ACO). A Contracting Officer who is administering contracts.

Army Federal Acquisition Regulation Supplement (AFARS). The Army's supplement to the Federal Acquisition Regulation.

Class A Telephone. Telephone service which is unrestricted, for use on-post and commercial calls.

Class C Telephone. Telephone service, which is restricted to inter-post calls from one post telephone to another.

Commercial and Government Entity (CAGE) Code. An identification code assigned to the Contractor and is required by the Contracting Officer (Property Administrator) and Contractor from the Defense Logistics Service Center. The CAGE code is also required on the annual Government facilities report. Use DD Form 2051 to request the CAGE code.

Contracting Officer (KO). An individual with the authority to enter into, administer, and/or terminate contracts and make related determinations and findings.

Contracting Officer's Representative (COR). An individual from the functional activity appointed by the Contracting Officer and delegated specific authority to monitor contract performance and to perform specific contract administration functions.

Contract Discrepancy Report (CDR). A formal method documenting unsatisfactory contractor performance (contract deficiencies and defects against the AQL) in the contract file.

Defective Service. A unit of service, which contains one or more defects and does not conform to specified requirements.

Local Access Network Connections (LAN). An installation landline connecting the Army Management Information System modules to the AFMIS Web Site.

Lot. The total number of service outputs in an evaluation period; as defined in the AQL column of the Performance Requirement Summary. The lot size is used to determine the sample size (or number of inspections).

Percent of Sample Found Defective. A percentage determined by dividing the number of defects by the sample size.

The resulting number is used to make an equitable deduction from the contract price or award fee for non-performance.

Performance Requirements Summary (PRS). The PRS identifies key performance indicators and standards that represent logical service outputs that will be evaluated by the Government to assure the Contractor is fulfilling the terms of the contract.

Performance Standard. A measurable output or result associated with the performance-based description of a requirement found in the PWS.

Performance Assessment Plan (PAP). Defines what the Government must do to ensure that a contractor has performed IAW specified performance standards. Focuses on the level of performance required by the PWS rather than on the methodology used by the contractor to achieve that performance. Sometimes called a Quality Assurance Surveillance Plan (QASP).

Planned Sampling. A sampling (inspection) method used to evaluate contractor tasks and services performed less frequently than daily. Evaluations that are scheduled when tasks and services are performed; e.g., receiving and storage service, field-feeding service, and tasks scheduled IAW the approved cleaning plan.

Quality Control. Those actions taken by the Contractor to control the in-process performance of goods or services to ensure that contract quality standards are met.

Random Sampling. A sampling (inspection) method used to evaluate contract tasks and services performed daily. It is the primary method for measuring contract performance. Each service output in a lot has an equal chance of being selected for inspection. The results of random inspections are evaluated against the number of allowable defects to determine the overall quality of the lot (service).

Sample. A sample (inspection) consists of one or more service outputs drawn at random from a lot. The number of outputs in the sample is the sample size.

C.2.2. Technical Definitions Peculiar to This Contract.

Accredited Sanitation Program: A certificate program that has been evaluated and listed by an accrediting agency as conforming to national standards that certify individuals. Managers, supervisors and food handlers shall satisfy one of the following requirements:

a. Satisfactory complete the Educational Foundation of the National Restaurant Association Course in Applied Food Service Sanitation.

b. Pass an examination from the Educational Testing Service (ETS) showing satisfactory completion of the Food Protection Certification Program.

c. Satisfactorily complete of a course of study that is offered from an accredited college or university approved by the Installation Medical Authority.

Army Food Program. A comprehensive program which encompasses all phases of food service, from; procurement, inspection, transportation, storage, distribution, issue and sale, preparation, and serving meals in garrison dining facilities and in the field.

Brunch. A meal consisting of food items served during breakfast and lunch. This combined meal is served during an extended time period beginning at early or mid morning and ending shortly after the noon hour. When a brunch is served a supper follows.

Clean. Free of visible signs of food, food residues, ingredients, grease, soap and foreign matter.

Critical Control Point. An essential point in the flow of food, at which control can be applied so that a food safety hazard can be prevented, eliminated or reduced to an acceptable level.

Diner Satisfaction. Methods of feedback through a variety of surveys and comment programs to determine the degree to which the Contractor is meeting or exceeding contract requirements and established quality levels of food and service.

Dinner. Typically the third meal of the day, or evening meal of each day, served during late afternoon or early evening.

Dinnerware. Eating, drinking, and serving utensils for table use, such as flatware including knives, folks, and spoons; hollowware including bowls, cups, serving dishes, and tumblers; and plates.

DFAC Attendant (DFA) Service. Those activities which comprise janitorial and custodial functions within a DFAC including, but not limited to; sweeping, mopping, scrubbing, trash removal, dishwashing, waxing, stripping, buffing, window washing, pot and pan cleaning and related quality control.

Educational Foundation of the National Restaurant Association (NRA). Educational Foundation of the National Restaurant Association, (20 North Wacker Drive, Chicago, IL 60606) is a non-profit education foundation created by restaurateurs and other food service executives and governed by a board of trustees, representing all sectors of the industry and associated academic and commercial institutions.

Educational Testing Service. The Educational Testing Service of Princeton, NJ is a non-profit corporation engaged in test development, test administration and educational research. The Food Protection Certificate Program test is designed to test persons who have ongoing on-site responsibility for protecting the consumer from food-borne illness in food preparation, serving, or eating establishments. Educational Testing Service, Food Protection Certification Program, CN 6515, Princeton, NJ 08541-6515.

Expendable/Durable Supplies. Items, which are consumed in use, regardless of type classification or unit, price.

Facilities. Government furnished buildings provided to the Contractor for use in performing tasks and services of this contract.

Meal Service for Remote Site Feeding. Tasks associated with preparing meals including beverages, packaging food for shipping from a garrison DFAC to feed soldiers at field training sites.

Food borne Disease Outbreak. The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food.

Food Contact Surface. A surface of equipment or utensils with which food normally comes in contact. This includes equipment and utensils from which food may drain, drop or splash back into food, or onto surfaces normally in contact with food.

Food Handlers. Food service personnel who work where unsealed, raw food or drink is handled, processed, prepared or served, and personnel who touch food or food contact surfaces.

Full Food Service (FFS). Those activities that comprise the full operation of an Army DFAC.

HACCP Plan: A written document that delineates the formal procedures for following the Hazard Analysis Critical Control Point (HACCP) principles developed by the national Advisory Committee on Microbiological Criteria for Foods.

Hazard: a biological, chemical, or physical property that may cause an unacceptable consumer health risk.

Holiday Meal Charges. The rates to be charged for the Thanksgiving Day, Christmas Day, and the Army’s’ Birthday, if special menus are served.

Installation Commander. A commander of any Army installation, military community for USAREUR, Garrison commander for EUSA, state adjutant general for ARNG, and MUSARC commander for USAR.

Installation Food Program Manager or Food Advisor. An officer, warrant officer, noncommissioned officer, or Department of the Army civilian responsible to the installation commander for matters relating to food service.

Installation Medical Authority (IMA). Installation Medical Authority refers to the Unit Surgeon, Command Chief Surgeon, U.S. Army Medical Center Commanders, and the Director of Health Services or Center Commanders, and the Director of Health Services or his/her representative responsible for defining, setting and monitoring sanitary standards and procedures.

Leftovers. Leftovers are the un-served portions of any item that was prepared for a specific meal, protected from contamination, and held at a proper temperature.

Management and Food Production (M&FP) Service. Those activities which comprise the management of an Army DFAC including, but not limited to; requisitioning, receiving, storing, preparation and serving of food. Also, included are the performance of related administrative and some limited sanitation functions. DFA services are not included.

Major Maintenance. The maintenance and repair of equipment, including the restoration or replacement of parts, as necessitated by wear and tear, damage, failure of parts, or the like.

Meal Serving Hours. Hours designated by the Government when the DFAC serving lines are open for service.

Minor Maintenance. Normal operator care of equipment recommended by the manufacturer. Minor maintenance is limited to cleaning, oiling, greasing, tightening of nuts and bolts, and other minor tasks.

Night Meal. The meal served during the late evening to early morning hours (referred to as the midnight meal). The night meal may be a breakfast or dinner meal.

Nonfood Surface. All exposed surfaces other than those included in food or splash zones.

Operating Hours. Operating hours for each facility are listed at TE 2. Operating hours specify the time prior to the scheduled start of meal service for the first meal of the day to time following the scheduled close of meal service for the day of operation.

Operational Ration. Packaged, semi-perishable meals issued to personnel for use under field conditions.

Perishable Subsistence. Those food items with limited shelf life that normally require controlled conditions of temperature, and/or humidity during transportation and storage.

Police. The action or process of cleaning and putting in order of a DFAC to include related areas of responsibility.

Tasks include sweeping, raking and picking up trash and debris.

Portion Control. Serving of equal amounts to each diner in accordance with prescribed menus and recipes.

Potentially Hazardous Foods (PHF). Any food that promotes the rapid growth of bacteria. Maybe characterized as high protein and acid foods with water activity above 0.86(H2).

Preventive Medicine Activity. The local medical authority responsible for inspecting sanitary conditions of dining facilities and safe food handling protection.

Prime Vendor. A Department of Defense contractor who has responsibility to supply and furnish subsistence to the

DFAC.

Progressive Food Preparation (Batch Cookery). The continuous preparation of food items at selective time intervals during the entire meal period as the food is consumed. The objective is to match the flow of diners through the serving lines so that freshly prepared, quality food is always provided. Progressive cooking reduces the need to hold foods for long periods of time that result in loss of flavor, color, texture, and nutritive value. Exceptions to progressive cooking are; baked or prepared desserts, soups, gravies, meat sauces, and other sauce-type items that do not deteriorate in flavor when held throughout the serving period.

Ration. The allowance of food for the subsistence of one person for one day.

Regular Menu. A menu offered at the breakfast, lunch and dinner meal which provides the diner, as a minimum, with a choice of two meats/entrees, two vegetables, two starches, assorted deserts, beverages and bread/rolls, and appropriate condiments.

Safe Temperatures. The internal product temperature of potentially hazardous food (PHF) shall be 40oF (7oC) or below, 140o F (60oC) or above.

Sanitizing. The process of reducing the number of microorganisms on a surface to safe levels.

Sanitizing Solutions. A chlorine solution "or any other chemical sanitizing agent allowed under 21 CFR 178.1010" as defined in, TB MED 530.

Scheduled Inspections. A method of inspection in which the Government makes a subjective evaluation of the Contractor’s performance of requirements that are not inspected under random sampling.

Semi-perishable Subsistence. Food item that do not spoil or deteriorate rapidly, such as canned, dried, dehydrated, and other items that may under normal conditions be transported and stored un-refrigerated.

Sensitive and High Dollar Subsistence. Those subsistence items that require intensive control and documentation.

Sensitive and high dollar items are listed in the Federal Supply Classification 8905 group in the C8900 Stock List;

e.g., meats, fish, poultry products, coffee, etc.

Serving Line(s). The location and equipment within dining facilities where diners are served food or where food/beverage is offered for self-service.

Short Order Menu. A fast food menu offered at the lunch and dinner meal which provides the diner, as a minimum, with a choice of prepared to order cold or grilled sandwiches, hamburgers, cheeseburgers, and hot dogs, in addition to other items; e.g., chili, French fries, baked beans, potato or macaroni salad, potato chips, salads, soups, assorted desserts, beverages and appropriate condiments.

Special Meals. Meals offered outside of the normal cyclic menu that support special occasions; e.g., Thanksgiving, Christmas, and the Army’s Birthday, to include special theme meals to honor ethnic and American heritage events.

Standard Meal Rate. The rate charged to reimburse the Government for subsistence and a portion of operating expenses at Army appropriated funded dining facilities.

Stripping. The operation used to remove dirt and deposits of old wax from the floor. A nontoxic, nonflammable wax solvent shall be used and the floor shall be machine scrubbed as part of this operation.

Subsistence. Food items required for feeding troops. This term includes all foods, nonalcoholic beverages, condiments, accessory foods and ice.

Subsistence-in-Kind (SIK). Meals furnished to enlisted personnel at Government expense, rather than money in lieu thereof.

Subsistence Supply Manager (SSM). An individual who is accountable for government subsistence and who is responsible for supervising the Subsistence Supply Management Office (SSMO) functions. Formerly the TISO.

Supper. A meal consisting of food items served during dinner. The meal may be served during an extended serving period beginning early afternoon and ending early evening. This meal is served only when a brunch has been served and replaces the normal dinner meal.

Tableware. Condiment containers, dispensers and napkin holders.

Temperature Danger Zone (TDZ). Unsafe temperatures for food between 41F and 140F.

Veterinary Activity. A part of VETCOM that is responsible for inspecting all food to determine fitness of safety for human consumption.

Work Days. Work days Monday through Sunday seven (7) days a week.

Work Order. A request made to Directorate of Public Works (DPW) for maintenance (equipment repair, service, and calibration) and facility renovations.

C.2.3. Acronyms.

AFARS. Army Federal Acquisition Regulation Supplement.

AFMIS. Army Food Management Information System.

AQL. Acceptable Quality Level

AR. Army Regulation.

ARCS. Army Ration Credit System.

ARNG. Army National Guard.

ATTP. Army Tactics, Techniques and Procedures

BDFA. Basic Daily Food Allowance.

CLIN. Contract Line Item Number

CM. Contractor Manager

COR. Contracting Officer’s Representative

DA. Department of Army.

DFA. DFAC Attendant.

DFAC. Dining Facility.

EFM. Employee Family Member.

EUSA. Eighth United States Army.

FAR. Federal Acquisition Regulation.

FFS. Full Food Service.

ETS. Educational Testing Service.

FM. Field Manual.

FPM. Food Program Manager

GPA. Government Property Administrator.

GFP. Government Furnished Property.

GSTM. General Service Technical Manual.

HACCP. Hazard Analysis Critical Control Point

IAW. In Accordance With.

IMA. Installation Medical Authority.

IMCOM. Installation Management Command

KO. Contracting Officer.

MRE. Meal, Ready-to-Eat.

MIF. Master Item File

NSF. National Sanitation Foundation.

NSN. National Stock Number.

PHF. Potentially Hazardous Foods.

POS. Point of Sale

QA. Quality Assurance.

QC. Quality Control.

RC. Reserve Components.

SA. System Administrator.

SB. Supply Bulletin.

SOP. Standing Operating Procedures.

SSM. Subsistence Supply Manager

TB. Technical Bulletin.

TDZ. Temperature Danger Zone

TB MED. Technical Bulletin Medical.

SSMO. Subsistence Supply Management Office.

TM. Technical Manual.

USAR. United States Army Reserve.

WLC. Warrior Leadership Course

SECTION C.3 - SPECIFIC TASKS

C.3.1. General. Cooks and Dining Facility Attendant (CS+DFA) services are required for Exercise and Augmentation. CS+DFA service means the services require Cooks and DFAs. Normally, KR/FE time period is February to March and UFG is August to September of each year. However, this schedule is subject to change due to mission requirements or operation orders. The contractor shall perform the Exercises and Augmentation Services upon receipt of the delivery order in accordance with PWS of this contract.

a. Exercise Service: Upon issuance of a delivery order, the contractor shall respond to military exercises. The locations and numbers of operations days are listed in Attachment 1, however, this is predicted information based on historical data and is subject to change due to mission requirements.

b. Augmentation Service: Upon issuance of a delivery order, the contractor shall respond to augmentation for Military Dining facilities, Emergency and Special Event is considered as Augmentation Service as stated in Para C.1.1 of PWS.

C.3.2. Responsibilities.

This paragraph is provided for information only. These duties will remain the responsibility of the Government.

a. Cleaning and care of special equipment: Cooks’ knives, sharpening stones, meat slicers, vegetable, slicing/dicing machines and all thermometers used by military cooks, civilian cooks and contract cooks in cooking must be cleaned by the individual users.

b. Contractor Responsibilities: Following duties will remain the responsibility of the Contractor: Receipt and Storage of Subsistence, Food Preparations, Food Serving, Dining Room Service, Food Service Equipment and Utensil Cleaning, Facility Maintenance and Sanitation, and Quality Control. For the specified standards are within this section.

C.3.3. Exercise Support Plan:

The Contractor shall develop the exercise support plan that present the preparation, performance measures and staffing plan during exercises.

C.3.4. Cooks/ Servers and DFA Tasks C.3.4.1 Receipt & Storage of Subsistence. The Contractor shall provide subsistence service to meet the performance requirements below:

#1 – Store subsistence.

Standards:

AR 30-22, DA Pam 30-22, Tri-Service Food code.

Perishable subsistence received and stored within 30 minutes of receipt.

C.3.4.2 Food Preparation.

The Contractor shall provide food preparation service for all menus to meet the performance requirements below:

C.3.4.2.1 Regular Menu. Prepare regular menu items using subsistence and operations rations IAW Food Preparation Standards.

C.3.4.2.2 Short Order Menu. Prepare short order menu items.

C.3.4.2.3 Breakfast Bar and Salad Bar Menu. Prepare breakfast and salad bar menu items.

C.3.4.2.4 Deserts and Baked Goods Menu. Prepare deserts and baked goods specified on the menu.

C.3.4.2.5 Other Food Preparation. Provide items as required by Army in Korea (AK) Supplement 1 to AR 30-22, Army Food Program, to include sack lunches.

C.3.4.2.6 Recipe Cards: Operational Rations instructions provided inside meal kit. All DFACs has a set of recipe cards in English and Hangul for regular meal.

Food Preparation Standards For All Products:

Tri-Service Food Code.

AFMIS TM 10-412.

Menu standards IAW DA PAM 30-22, para 3-70 and AR 40-25, Chap 2, Nutrition Standards and Education.

Army In Korea Supplement 1 to AR 30-22, The Army Food Program Standing Operating Procedures (SOPs) and product preparation instructions approved and followed.

Liquid, frozen, or dried egg products used as ingredient for cooking and baking.

Shell eggs used for eggs to order and hard cooked eggs, DA PAM 30-22, para 3-70.

Desserts and baked goods prepared within 24 hours of scheduled service.

C.3.4.3. Food Serving.

The Contractor shall provide meal service to meet the performance requirements below. The personnel on duty cooks will serve meals during meal serving period. Food Service Management staff will determine the designated meal serving area and meal serving hours.

#1- Serve meals and maintain self-service items, ice and beverages during designated meal serving periods.

Standard: Approved menus.

Tri-Service Food Code.

AFMIS TM-412.

UGR-A Instructions provided inside meal kit The regular menu is served at a rate of 9 diners per minute, per line.

The short order menu is served at a rate of 5 diners per minute, per line.

A minimum of 3 meat (main line) entrées will be offered throughout the lunch and dinner meals, (1 item may consist of a Korean meat entrée), and other main line items will consist of a minimum of 2 items from each food group available for service throughout each meal serving period.

Self-service items are available for diners without delay.

The contract will progressively cook food items to avoid waste and safe guard foods within the temperature danger zone.

#2 - Provide dinnerware, utensils and trays to diners.

Standard: Clean and sanitized dinnerware, utensils and trays are available to diners without delay 100% during the schedule meal serving period.

#3 - Set up, display food and break down serving lines.

Standards:

Tri-Service Food Code.

Serving lines set up completed no earlier than 30 minutes prior to the schedule start of the meal period.

Breakdown of the serving lines begins within 15 minutes after last dinner is served, and completed within 60 minutes.

C.3.4.4 Dining Room Service. The Contract DFAs shall provide dining room service to meet the performance requirements below:

#1 - Prepare, maintain and clean dining areas.

Standards:

Tri-Service Food Code.

Each diner is afforded a clean area to eat without delay.

Appropriate condiments are available without delay.

Condiment containers and napkin holders are visible clean and contain product.

Dining areas are clean prior to the scheduled start of the meal period and throughout each meal to include closing the facility at the end of the day.

#2 - Provide clean dinnerware.

Standards:

Dinnerware protected from cross contamination.

Dinnerware is visibly free of grease, food particles and foreign matter prior to the start of the following scheduled meal period.

#3 - Clean spills and remove soiled dinnerware occasionally left by diners.

Standard: Spills cleaned and soiled trays bussed within 5 minutes of occurrence.

#4 - Clean dining room tables, chairs, booths (including chair legs, rungs and framework) walls, baseboards, window ledges, doors/doorframes, ceiling fans, TVs, pictures, wall art, artificial plants, light fixtures, globes/lenses, trophies/display cases, drapes/curtains and venetian blinds.

Standards:

Work performed weekly IAW the approved cleaning schedule.

Dining area and furniture are visibly free of dirt, grease, residue and food particles.

#5 - Buss and replace tray carts during meal serving periods.

Standard: Space available, without diner delay, for soiled trays 100% of the time.

C.3.4.5 Food Service Equipment and Utensil Cleaning. The Contract shall provide DFAs to clean food service equipment and utensils to meet performance requirements below:

#1 - Clean all non-food contact surfaces.

#2 - Clean and sanitize all food contact surfaces.

#3 - Clean/sanitize equipment and utensils as applicable using mechanical, manual or the in-place method.

#4 - Air-dry equipment and utensils after items have been cleaned and sanitized.

#5 - Protect clean and sanitized equipment and utensils from contamination between uses.

Standards for #1 thru #5 above:

Tri-Service Food Code.

Equipment and utensils clean to sight and touch.

Clean & sanitized dinnerware available without delay to all diners during meal serving period.

Equipment manufacture’s technical manuals - recommended cleaning and sanitizing products.

National Sanitation Foundation Standard Number 3, Dishwashing Machine

#6 - Drain, clean, filter and replace fat/oil in fryers.

Standards:

Tri-Service Food Code Oil is free of food particles and a strong odor upon start of cooking each day and does not cause food to smoke during the cooking process.

Used fats/cooking grease is disposed in government provided containers.

#7 - Clean and sanitize storage compartments of ice making machines.

Standards:

Tri-Service Food Code.

Storage compartments/cabinets cleaned monthly IAW approved cleaning schedule.

Surfaces are clean to sight (and free from mold) and touch.

C.3.4.6 Facility Maintenance and Sanitation. DFAs perform the following tasks as part of the daily operation to meet the performance requirements:

#1 - Clean floors and floor coverings in all areas.

Standards:

Tri-Service Food Code.

Floor areas, entry mats and non-slip mats are visibly clean at the scheduled start of each meal period and prior to closing for the day.

#2 - Wax and buff floors.

Standards:

Work is performed IAW the approved cleaning schedule.

Floors are visibly free of dirt, gum, grease, streaks, scuffmarks, mop strings, old wax build-up and have a smooth gloss finish.

#3 - Properly store chemicals and cleaning supplies.

Standard: Tri-Service Food Code

#4 - Discard garbage, refuse and grease.

Standard: Garbage, refuse and grease are disposed of within 1 hour following the end of each scheduled meal serving period and prior to closing for the day.

#5 - Clean grease traps.

Standards: Grease traps clean and free of accumulations of grease, scum and residue prior to the first dishwashing operations of the day.

#6 - Empty and clean garbage containers.

Standard: Garbage cans are emptied, cleaned and new liners installed following each scheduled meal period.

#7 - Clean restrooms, hand washing stations and employee locker rooms.

Standards:

Tri-Service Food Code Fixtures, partitions, and mirrors are visibly free of dirt, grime, grease, residue and foreign matter, prior to the schedule start of each meal serving period and prior to closing of day.

Trash has been removed and new liners installed in waste containers.

Dispensers are supplied with manufacture’s recommended products.

Paper towels, toilet tissue and soap are available during operations 100% of the time.

#8 - Clean exhaust hoods and filters to prevent accumulation of grease and oily sludge.

Standards:

Tri-Service Food Code.

Hood filters are cleaned IAW the approved cleaning schedule.

Filters are visibly free of food particles, grease, and oily sludge following cleaning.

#9 - Clean walls, ceilings and doors.

Standards:

Walls, ceilings and doors visibly free of dust, dirt, grease and food particles.

#10 - Clean drapes/curtains.

Standard: Draperies/curtains visibly free of dust, dirt, grease and food particles.

#11 - Clean loading docks and surrounding grounds.

Standards:

Tri-Service Food Code.

Outside areas and 10 feet surrounding dumpsters are visibly free of trash, cigarette butts, raw food/ingredients, food waste, and foreign matter at the scheduled start of the lunch meal serving period.

#12 - Recycled cardboard, office paper, newspaper, glass, plastic, tin cans, and aluminum (cans, containers and foil) placed in the appropriate container.

Standard:

Recyclable items managed IAW installation policy. Recycle containers are emptied when full.

#13 - Floor Stripping. Strip, clean, wax, and buff floors.

Standards:

Floors have a smooth gloss finish and gum, grease, streaks, scuffmarks and wax build-up have been removed.

#14 - Window Cleaning. Clean windows and screens inside and out to include frames.

Standards:

Cleaning performed IAW the schedule cleaning plan. Water spots, streaks, smudges and foreign matter removed from glass. Screens are free of pollen, dust, dirt, pine tags, lint and cleaning solution residual.

#15 - Cleaning for Opening/Closing Facilities. Clean facilities, equipment and move subsistence when dining facilities are opened and closed.

Standards:

Tri-Service Food Code.

Facilities clean to sight (upon completion of work) when ordered by the Contracting Officer (See CLIN on Bid…