FBODaily.com | FedBizOpps: SRCSGT | S | Food Catering Services at Camp Navajo Army National Guard Base

FBO DAILY - FEDBIZOPPS ISSUE OF AUGUST 21, 2014 FBO #4653
SOURCES SOUGHT

S -- Food Catering Services at Camp Navajo Army National Guard Base

Notice Date: 8/19/2014
Notice Type: Sources Sought
NAICS: 722310 — Food Service Contractors
Contracting Office: Department of the Interior, National Park Service, NPS - All Offices, 12795 West Alameda Parkway, Post Office Box 25287, Denver, Colorado, 80225-0287
ZIP Code: 80225-0287
Solicitation Number: 40156530
Archive Date: 9/10/2014
Point of Contact: Janet Keck, Phone: (303) 969-2804
E-Mail Address: janet_keck@nps.gov
(janet_keck@nps.gov)
Small Business Set-Aside: N/A
Description: Anticipated Period of Performance: 9/15/2014 - 10/18/2014; NAICS code: 722310 "Food Service Contractors"' Interested vendors shall submit a capability briefing statement to include: a) Company name, mailing address, e-mail address, telephone and FAX numbers, website address (if available), and the name, telephone number, and e-mail address of a point of contact having the authority and knowledge to clarify responses with Government representatives. b) Name, title, telephone number, and e-mail addresses of individuals who can verify the demonstrated capabilities identified in the responses. c) Business size for NAICS 722310 and socio-economic category status, if any. d) DUNS number, CAGE Code, Tax Identification Number, and company structure (Corporation, LLC, partnership, joint venture, etc.). Companies also must be registered in the System for Award Management (SAM www.sam.gov) to be considered as potential sources. e) The statement of capability shall be UNCLASSIFIED. Any information provided by industry to the Government as a result of this sources sought synopsis is strictly voluntary. Responses will not be returned. No entitlements to payment of direct or indirect costs or charges to the Government will arise as a result of contractor submission of responses, or the Government's use of such information. The information obtained from industries responses to this notice may be used in the development of an acquisition strategy and a future RFP (if applicable). The capability briefing statement shall not exceed five (5) pages. Contractors capable of providing this service should submit a Statement of Capability containing the above reference information via e-mail to Contract Specialist Ms. Janet Keck at Janet_Keck@nps.gov. Electronic submission (email) is required. Responses shall be received no later than August 26, 2014 at 1 PM Mountain Daylight Time (MDT). To restate our intent, the park service is seeking ONE (1) source to provide catering services specified in this Request for Information. Please note that this is a Request for Information for market research purposes only; and is not a request for a proposal. Your firm's response to this RFI does not guarantee that a request for proposal will be forwarded to your firm or that NPS will contact you further. However, NPS does reserve the right to contact interested parties to seek further information if necessary. The information gathered from this market research will assist the NPS in its acquisition planning efforts to determine if a Small Business set-aside is appropriate for this effort. STATEMENT OF WORK FOOD SERVICES CONTRACT NATIONAL SEARCH AND RESCUE ACADEMY Section 1- SCOPE OF CONTRACT 1.1.1 The intent of this solicitation and any resultant contract is to obtain meal food services to support the National Search and Rescue Academy (NSARA), which will be held September 15 - October 17, 2014 at Camp Navajo Training Facility, Bellemont, AZ. The expectation and desired result of this contract is to provide appetizing, nutritional, well balanced hot and special meals, sack lunches, and supplemental items. Location of Work: Camp Navajo Army National Guard Base Dining Facility (DFAC)- Building 76 Kilometer Road Bellemont, AZ 86015 (ten miles west of Flagstaff, AZ) Effective Period of the Contract: Commence on Monday, September 15, 2014 (Breakfast) Conclude on Saturday, October 18, 2014 (Breakfast) With all inclusive dates and meals during this period, with the exception of the following: This work period is exclusive of, and does not include, the following dates/meals; Wednesday, October 8 (Dinner) through Friday, October 10 (Lunch) Contracting Officer's Representative: Ken Phillips, National Park Service, 928-606-3862 Alternates: John Evans, National Park Service, 202-360-6617 Bonnie Taylor, National Park Service, 202-308-2212 1.1.2 The food service contractor (FSC) will provide all equipment, supervision, labor, materials, and supplies (except for those items listed as Government furnished) to accomplish the full scope of work defined herein. 1.1.3 The FSC will be responsible for complete management, control, purchase, receipt, storage, issue, handling, processing, packaging, preparation, food serving, and clean up. All hot meals shall be served by Contractor personnel. All meals shall be served and consumed at the Camp Navajo Dining Facility (DFAC) except sack lunches, which will be delivered to the Government at a specified time and place. Exceptions to meals eaten off-site from the Dining Facility will be coordinated and approved on a case by case basis by the Contracting Officer's Representative (COR). 1.1.4 The following hot meals, as a minimum, are to be served off-site: •Tuesday, October 14 - Dinner (Pittman Valley Helibase, Williams, AZ) 1.1.5 The number of people to be fed is at or above 30 (thirty) persons per meal, with the exception of weekends, when the meal count will be 10 (ten) or above. The FSC Contractor will provide three meals per day unless other arrangements are mutually agreed to with the COR or the needs of the operation change due to unforeseen circumstances. 1.1.6 Meals Provided by the Contractor Include: Monday through Friday; Breakfast, Lunch, and Dinner (three meals per day) Saturday and Sunday; Brunch and Supper (two meals per day) 1.1.7 Meal Serving Times: Weekdays Breakfast: 0630-0800 hours Lunch: 1130-1330 hours Dinner: 1630-1900 hours Weekends Brunch: 0930-1100 hours Supper: 1500-1700 hours 1.1.8 All items served from the serving lines or from the Self Service Salad Bar shall be considered a meal. Second helpings at breakfast or from the Self Service Salad Bar shall not be considered an additional meal. Second helpings at the dinner meal will not be considered an additional meal unless a meat item is served. 1.1.9 The number of meals served shall be verified and documented by the FSC, which will be verified and signed by COR on a daily basis. This will be completed on a log form provided by the government. 1.1.10 The meal schedule is subject to change or cancellation by the government, based upon operational needs, with advance notice of one week provided to the FSC. GOVERNMENT FURNISHED SERVICES 1.2.1 Kitchen and Dining Facility - The Government will provide the use of the Camp Navajo Dining Facility (DFAC) which is equipped with full kitchen, food prep areas, serving lines, and open dining area. A key to the Dining Facility will be issued to the FSC. 1.2.2 Waste Product Disposal - The Government will arrange for pick up and disposal of all waste products (trash, recycle, and grease disposal), after the waste products have been placed in the Government provided containers by the Contractor. 1.2.3Refrigeration - The Government will provide adequate refrigeration and freezer space at the Camp Navajo Dining Facility for food storage and use by the FSC. Contractor Furnished Equipment, Supplies and Personnel The FSC shall furnish the following: 1.3.1 All cooking and serving equipment, utensils, eating dishes, glasses, and hot beverage cups. Cold beverage glasses shall be a minimum of 12 ounces. Disposable items at the dining facility will be limited to napkins, 1.3.2 All equipment, labor, supervision, and FSC-owned equipment maintenance necessary for the full operation of the FSC, 1.3.3 All food and condiments, 1.3.4 Hot and cold food thermometers for monitoring of food temperatures, 1.3.5 Single-use, food-grade gloves for food service personnel, 1.3.6 Current test strips for checking dish washing, sanitizing solution and chlorine residual, 1.3.7 Phosphate-free, antibacterial liquid soap and paper towels for hand washing facilities, 1.3.8 Cookware to include food preparation, cooking, and serving of all meals, 1.3.9 Dinnerware to include; trays, plates, bowls, cups, glasses, utensils, and napkins to serve all meals. Except for napkins, disposable dinnerware will not be used in the Dining Facility meal service. Disposable dinnerware may be used for serving off-site meals, 1.3.10 At least one employee trained in safe food handling procedures who is assigned to monitor and maintain all self-service bars during hours of operation, 1.3.11 Garbage can liners for the food preparation and dining areas, 1.3.12 Separation and disposal of recyclable waste materials by type (e.g., glass, plastic, aluminum, etc.) as provided for by the recycling system in place at Camp Navajo. Contractor Responsibilities The Contractor shall perform in a professional and cooperative manner. All equipment and service is required to meet current Federal, State and local laws or regulations, Occupational Safety and Health Administration (OSHA), Food and Drug Administration Food Code (Food Code), National Restaurant Association Standard (NRA), National Sanitation Foundation Standards (NSF), and other contractual requirements. Specific Contractor responsibilities are listed below: 1.4.1 Report to the COR to verify and coordinate setup upon arrival at Camp Navajo. 1.4.2 Record minimum temperatures inside refrigerator and freezer units on a daily basis. 1.4.3 Contain all grease products. Disposal of grease waste will be in the government designated container at the Campo Navajo Dining Facility. 1.4.4 Maintain all facilities and equipment used for meal preparation, serving, storage, seating and cleanup in a sanitary condition. Cleanup shall include cleaning tables, condiment containers and chairs, removing trash from around the eating area and Contractor equipment to locations designated by the government. Following all meals the kitchen, food prep areas, serving lines, and dining areas will all be thoroughly cleaned and sanitized to meet acceptable standards as outlined above. The FSC is responsible for providing all necessary cleaning materials to accomplish cleaning tasks. 1.4.5 Coordinate cooking and serving activities with another independent contractor also utilizing the Camp Navajo Dining Facility during the same time period, if applicable. 1.4.6 Ensure that FSC employees are neat and clean. All employees shall wear uniforms that identifies the FSC company. A tee-shirt or baseball cap will suffice as a uniform. FSC employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that cover body hair. Long hair hanging out of hats does not meet this requirement. Single-use, food-service gloves shall be worn when handling ready to eat foods and during meal service. Gloves will be changed during the shift as needed and especially when a change in duties occurs (e.g. taking out trash, cleaning, preparing and serving food). Clean aprons are required at the beginning of each shift, when the apron is soiled and/or when a change in duties takes place. 1.4.7 Ensure that employees cooking or handling food are free of communicable diseases. The Contractor shall train employees in the importance of hand washing as a means of preventing the spread of food borne illnesses. 1.4.8 Ensure that each FSC Manager has a Certificate of Completion for Food Service Management, Handling, and Sanitation Training. 1.4.9 The FSC Manager shall be responsible for training all employees in food preparation, handling, packaging, food serving, and cleanup requirements. A FSC Manager or designated representative shall be available during all meal times. 1.4.10 Use of alcoholic beverages and/or controlled substances by FSC personnel is not allowed. There shall be no use of tobacco products by FSC personnel within the immediate area of the Dining Facility. 1.4.11 Ensure that only those Contractor employees essential to the operation are present at Camp Navajo. 1.4.12 Provide insect control in all areas under the control of the FSC where food is stored, prepared, served, or being consumed. 1.4.13 Maintain copies of the contract; all modifications; Quality Control Plan with the FSC at all times. The Quality Control Plan shall address the Contractor's self-inspection procedures. 1.4.14 All food shall be prepared and cooked at the Dining Facility, with the exception of food cooked and served from outdoor barbecues. All outdoor barbecues will be used in compliance with local or State fire restrictions, if any. All hot food shall be served with utensils from the kitchen unit, with the exception of beverages, soup and hot cereal which may be self-served from self-contained heated holding equipment. 1.4.15 Secure the Camp Navajo Dining Facility upon the completion of work activities at the end of each day. NOTE: Violation of any one or a combination of the above requirements may result in suspension, partial termination, or complete termination of the Food Service contract. Section 2- MINIMUM FOOD MEAL REQUIREMENTS 2.1 General 2.1.1 Quantities, variety and quality standards for meals are specified. The intent is for the FSC to provide high quality meals while providing for variety. Additionally, provisions must be made for special meals to accommodate personal needs which may vary from the standard menu. Special meals shall have the same quality and equivalent quantity as the standard menu meals. The COR is responsible for notifying the Contractor of the number of meals required. 2.1.2 A weekly (seven days) menus shall be submitted by the Contractor for approval by the COR seven days prior to the start of contract work period. Subsequent menus shall be submitted two days prior to the current weekly menu expiring, for the duration of the contract period. The COR shall ensure that the variety and content proposed is in accordance with the contract specifications. The daily menus shall be posted in the dining area. 2.2 Standard Menu Requirements Standard menu items and quantities to be available per person are listed below for each type of meal. 2.2.1 HOT BREAKFAST 2.2.1.1 Eggs - two fresh eggs (three when scrambled) or 6 oz. of liquid eggs (no egg product) 2.2.1.2 Meat - 4 oz. (raw uncooked weight). 2.2.1.3 Bread or Hot cakes or French toast or Waffles - or equivalent starch (equal to three [1 to 1½ oz.] slices of bread). 2.2.1.4 Potatoes - 6 oz. or equivalent starch (see Section 2.2.3.1(a)). 2.2.1.5 Milk - 1/2 pint. 2.2.1.6 Fresh Fruit or Canned Fruit. 2.2.1.7 Chilled 100% Fruit Juice - 5½ oz. 2.2.1.8 Cooked Cereal - 6 oz. (see Section 2.3.5) 2.2.1.9 Cold cereal - 2 oz. (see section 2.3.4) 2.2.1.10 Brewed coffee. Fresh brewed coffee shall be made available from high quality (ground) beans. (regular and decaffeinated). Flavored coffee may be served in addition to regular coffee at the Contractor's option. 2.2.1.11 Hot Water 2.2.1.12 Hot Chocolate 2.2.1.13 Tea Bags (regular and decaffeinated) 2.2.1.14 Additional Items for Hot Breakfast In addition to the above, the items listed below shall be made available for the hot breakfast meals: Butter and margarine, instant hot cereal, jelly or jam, peanut butter, salt, pepper, sugar, cream, cream substitute,. These items shall be individually packaged. Mustard, ketchup, steak sauce, salt, and pepper shall be provided in approved dispensers or original bottles in the Dining Facility. Salsa, hot peppers, brown sugar, nuts, and raisins or other dried fruit shall also be made available, in appropriate serving containers, not individually packaged. 2.2.2 SACK LUNCH Sack lunches will be provided, as a minimum, on the following dates: 1.Friday, September 19 2.Monday, September 22 3.Tuesday, September 23 4.Friday, September 26 5.Monday, September 29 6.Tuesday, September 30 7.Wednesday, October 1 8.Monday, October 6 9.Wednesday, October 8 10.Tuesday, October 14 The dates listed above may be subject to change, with notification to the FSC at least 24 hours in advance. Regular and vegetarian sack lunches shall be provided as ordered by the COR. Sack lunch contents will vary over consecutive dates. Vegetarian sack lunches shall be prepared for the Ovo-Lacto vegetarian classification level and shall consist of the same quantities and items as regular sack lunches. Definition: Ovo-Lacto Vegetarian - This is the most common form of vegetarianism. Ovo-Lacto vegetarians do not eat meat, chicken, fish or flesh of any kind, but do eat eggs and dairy products. Sub categories are Ovo vegetarians that eat eggs but not dairy products, while Lacto vegetarians eat dairy products but not eggs. NOTE: Sandwiches and entrees shall be freshly made (not factory prepared) and shall not be frozen in advance. Sack lunches shall consist of the following items: 2.2.2.1 Entree (one from the list below) a)Meat Sandwich - includes lettuce, tomatoes, 3½ oz. sliced whole muscle meat or a combination of sliced whole muscle meat and cheese or equivalent vegetarian substitute. Ground meat, such as ground beef patties, is not allowed. b)BLT Sandwich - includes avocado, bacon, lettuce, and tomatoes. c)Chicken Salad Sandwich - includes lettuce, tomatoes, cheese, and chicken salad. d)Tuna Salad Sandwich - includes lettuce, tomatoes, cheese, and tuna salad. e)Veggie Sandwich - includes avocado, lettuce or cucumbers, tomatoes, onion, mushrooms, and cheese. f)Luncheon-style Wrap - lavash bread filled with chicken, beef, vegetables, rice, tuna, chicken salad, or beans (pinto or black beans), and tomatoes, avocado, cheese, etc. Dressing, humus, or sauce provided on the side. g)Luncheon Burrito - tortilla filled with chicken, beef, vegetables, rice, or beans as well as cheese, avocado, salsa, and lettuce. h)Garden Burger Sandwich - grilled veggie patty with lettuce, tomatoes, and cheese. i)Chicken Breast Sandwich - grilled chicken breast with lettuce, tomatoes, avocado, and cheese. j)Chicken Caesar Salad (two cups) - Crisp romaine heart lettuce topped with grilled chicken breast, shredded cheese, and croutons. Caesar dressing on the side. Preparation: The entrée shall be wrapped in appropriate disposable container, plastic wrap, or plastic bags. Sandwiches shall contain two 1 to 1½ oz. slices of bread. Appropriate individually packaged condiments shall be provided and not be put directly on a sandwich. Actual ingredients of the entrée, as listed above, may be changed or modified by the FSC with the prior approval of the COR. 2.2.2.2 Energy bars - two. These shall have a combined minimum nutritional value of 400 calories. Energy Bar: A processed snack made of healthful ingredients and high calorie content to give a boost to athletes and firefighters endurance. The packaging of a typical bar will provide a precise nutritional breakdown in order to assist the firefighters in maintaining a dietary regimen. Major brand names include the Balance® bar, PowerBar®, Odwalla Food Bar®, and CLIF® bar. Other brands may be provided if comparable in nutritional value of these listed brand name Energy Bars. 2.2.2.3 Fruit - The fruit shall be one apple (size 100 count) or one orange (size 88 count), or other fresh fruit of comparable size. 2.2.2.4 Dried Fruit - Factory-wrapped or resealable individually wrapped by the Contractor. This item shall have a minimum nutritional value of at least 200 calories. All ingredients shall be identified and attached to the product for easy identification (Note: Most dried fruits have a caloric value of approximately 75 calories per oz.). 2.2.2.5 Factory-Wrapped or Resealable Individually Wrapped Snack - One or more snacks with a combined minimum nutritional value of at least 400 calories. It is preferred that these snacks be high in complex carbohydrate content. All ingredients shall be identified and attached to the product for easy identification. Snack Varieties -, trail mix, cookies, brownies, granola bars, energy bars, fresh vegetables, pretzels, shelled nuts. Factory packaged meats such as dried meats, sausage, pepperoni, jerky, etc., are acceptable. Processed cheese and cheese food products are not allowed for this item. The Government retains its full right to reject any product offered under this paragraph if the quality of the product is rejected by users. For variety two different products shall be used each day. 2.2.2.6 Condiments - individual factory-wrapped packets of condiments appropriate for the entrees being served. 2.2.2.7 Paper Napkin. 2.2.2.8 Sports Drink Beverage, Bottled - One plastic bottled 12 oz. sports drink. Sports drinks replace water and electrolytes lost through heavy exertion. Major brand names of sports drinks include Gatorade TM and Powerade TM. "Energy drinks," which are a type of beverage containing stimulant drugs, chiefly caffeine, are not acceptable. Major brands of energy drinks include Red Bull, Coca-Cola, Pepsi, AMP Energy, Full Throttle, Mountain Dew, NOS, and Rockstar. 2.2.3 HOT DINNERS AND HOT LUNCHES 2.2.3.1 Hot dinners and lunches shall include the items and quantities identified below. (a) Whole/Full Muscle Meat (Raw Weight) Steak -10 oz. (boneless) or 14 oz. (bone-in), or Beef - 10 oz. (boneless) or 14 oz. (bone-in), or Beef and Pork Ribs - 10 oz. (boneless) or 18 oz. (bone-in), or Pork - 10 oz. (boneless) or 14 oz. (bone-in), or Lamb - 10 oz. (boneless) or 14 oz. (bone-in), or Poultry - 8 oz. (boneless) or 14 oz. (bone-in), or Ham - 8 oz. (boneless) or 12 oz. (bone-in), or Fish - 8 oz. Contractors may elect to serve an entree such as lasagna or casseroles. These entrees may have meat side dish which ensures the total meat quantity standard is met. NOTE: Any meat used that is not specified above must be the equivalent quantity and meet the dinner quality standards cited in Section 2.6. The actual weight of any specific cut of meat shown above may vary in accordance with specifications covered under the USDA Institutional Meat Purchase Specifications (IMPS). The portion weight is specified on the supplier's label. Precooked meat shall meet equivalent weight of raw meat products. (b) Non Meat Protein - 4 oz. (c) Vegetables - 4 oz. (d) Potatoes - 6 oz. or equivalent starch. (e) Bread - Two 1 to 1½ oz. slices or equivalent starch. (f) Milk - 1/2 pint. Both white and chocolate milk shall be available. (g) Dessert - 4 oz. (h) Self-Service Salad Bar shall contain: (1) Five salad toppings, (2) One tossed green salad with equal amounts of three types of leafy vegetables, (3) Two prepared salads, (4) One fruit or fruit salad, (5) A minimum of four types of salad dressings (regular and/or low/non-fat), (6) Three salad condiments. •Also refer to Salad Bar requirements, shown in Section 2.3.13 (i) Hot soup and crackers (served during dinners only) 2.2.3.2 Additional Items for Hot Dinners and Hot Lunches- In addition to the above, the items listed below, shall be made available for the hot dinner and hot lunch meals: Butter and margarine, jelly or jam, peanut butter, mustard, ketchup, steak sauce, salt, pepper, sugar, cream (or substitute). These items shall be individually packaged. Mustard, ketchup, steak sauce, salt, and pepper shall be provided in approved dispensers or original bottles in the dining facility. Salsa and hot peppers shall also be made available, in appropriate serving containers, not individually packaged. 2.2.3.3 Hot Water 2.2.3.4 Hot Chocolate 2.2.3.5 Tea Bags (regular and decaffeinated) 2.2.3.6 Cold Drinks (Soda, energy drinks, and juice in bottles or cans) 2.2.3.6 Iced Tea (regular and decaffeinated) 2.2.3.7 Brewed coffee. Fresh brewed coffee shall be made available from high quality (ground) beans. (regular and decaffeinated). Flavored coffee may be served in addition to regular coffee at the Contractor's option. 2.3 Menu Variety Menu items shall provide variety on a daily basis as to the types of meat and bread used in sandwiches, other sack lunch entrees, snacks, juices and other meal items served. Menus may include a wide variety of recipes. Entrees such as stew, lasagna, spaghetti, linguine, chili, oriental entrees, or casseroles may be used as approved by the COR. The following are examples of variety options. 2.3.1.Meat (a) Beef (1) Steaks - rib, loin, T-bone, New York, sirloin, cubed, filet and pepper steak. (2) Roast - Prime rib and sliced roast. (3) Short Ribs - baked, broiled and barbecued. (4) Ground Beef - lasagna, meat loaf, meatballs in spaghetti sauce and ground beef patties. (b) Pork (1) Chops - loin cut, spare-ribs, country style ribs and barbecued. (2) Roast - sliced and tenderloin. (3) Ham - sliced. (4) Sausage (c) Lamb (1) Chops - grilled and barbecued. (2) Roast - sliced. (d) Poultry- sliced, or whole pieces or parts (such as breast, thigh or leg). Formed or processed chicken products, such as chicken nuggets, sticks, or schnitzel, are not acceptable. (e) Fish - grilled, baked fillets or steaks. (f) Processed Meat Items - pastrami, Polish/Italian sausage and corned beef. (g) Breakfast Meat - ham, bacon, sausage, steak and pork chops. 2.3.2 Eggs - Fried, hard-boiled, poached, omelets, or scrambled. 2.3.3 Bread and Equivalent Starches - wheat, white, seven-grain, rye, pumpernickel, French, garlic, biscuits, muffins, rolls, croissants, bagels, cornbread, sourdough, tortilla, and pita pocket. 2.3.4 Cold (Dry) Cereal- Varieties of flaked, toasted, or baked cold cereals and granola. Heavily sugared "kid cereals" are not acceptable. 2.3.5 Hot (Cooked) Cereal - Oatmeal or Cream of Wheat®. Packets of instant oatmeal or Cream of Wheat® are acceptable. 2.3.6 Fruit - oranges, tangerines, apples, bananas, grapes, pears, peaches, plums, nectarines, grapefruit, or melons. 2.3.7 Dried Fruit - apricots, cherries, dates, mango, pineapple, pears, banana chips, peaches, prunes, raisins or other dried fruit. 2.3.8 Vegetables - broccoli, cauliflower, asparagus, corn, peas, green beans, mixed vegetables, etc. 2.3.9 Non Meat Protein - BBQ beans, vegetarian patty, vegetarian hot dog, Tofu, beans, soybean product, bean burritos, peanut butter, cheese, tempeh, quinoa, or hummus. 2.3.10 Potatoes and Equivalent Starches - baked, mashed, fried, boiled, scalloped, rice, stuffing, pasta, sweet potatoes, or yams. 2.3.11 Juice- orange, tomato, grape, V8 TM -type, apple, cranberry, or pineapple. 2.3.12 Sandwich Meat and/or Cheese - ham, corned beef, roast beef, turkey, pork, beef pastrami, chicken, cheddar, Swiss, muenster, provolone, or other natural cheese, excluding American processed cheese. 2.3.13 Salad Bar (a) Salad Toppings - kidney, garbanzo, or pinto beans; carrots, mushrooms, celery, cauliflower, green/red bell peppers, broccoli, cheese, cottage cheese, beets, peas, tomatoes, hard-boiled eggs, cucumbers. (b) Prepared Salads - macaroni, carrot and raisin, potato, pea, gelatin, coleslaw, fruit, rice or pasta salads. (c) Tossed Salad Greens - romaine, endive, iceberg, green leaf, red leaf, butter, spinach, or cabbage. (d) Fruit - melons, peaches, grapes, bananas, strawberries, pears, applesauce, or seasonal fruit. (e) Salad Dressings - regular and low/non-fat French, Ranch, Italian, Balsamic Vinaigrette, Thousand Island, Blue Cheese, etc. (f) Salad Condiments - croutons, wheat nuts, sunflower seeds, crackers and taco chips, bread sticks, olives, pickles, or other fresh pickled or marinated vegetables. 2.3.14 Dessert - cakes, cookies, pies, cobblers, puddings, pastries, or ice cream. 2.3.15 Tea - black, herbal, green, and spiced. Flavored tea may be served in addition to regular tea at the Contractor's option. 2.3.16 Milk - white, (Whole, 2%, and/or Skim). 2.3.17 Hot soup. Fresh, canned, or condensed. If canned or condensed soup is used, the preparation will be supplemented with fresh ingredients. 2.4 Cooking Requirements All foods shall be cooked to minimize health hazards in accordance with the requirements below and the current FDA Food Code. 2.4.1 Ground Meat, Pork, Poultry Lamb and Fish - All ground meat, pork, poultry, lamb and fish shall be cooked well done to the minimum internal temperature defined in the current FDA Food Code or higher with temperature tested in the product's thickest part. 2.4.2 Whole Muscle Beef - Roast beef for sandwiches and cube steaks shall be well done. Beef roast or steaks for dinner meals may be medium rare to well done, as approved by the COR. 2.4.3 Fresh Eggs - Fresh eggs may be cooked to order. Fresh eggs cooked to order shall be cooked to heat all parts of the egg to the minimum internal temperature defined in the current FDA Food Code or higher. Boiled eggs shall be well done. 2.4.4 To minimize the risk of food-borne illness the following basic food safety steps will be rigorously followed in all food preparation associated with the performance of this contract; 1.CLEAN - Wash hands and surfaces often. 2.SEPARATE - Separate raw meats from other foods. 3.COOK - Cook food to the right temperature. 4.CHILL - Refrigerate food promptly. 2.5 Serving Container Requirements 2.5.1 Milk - Shall be available in individual cartons, approved milk dispensers, or served from cartons or jugs. 2.5.2 Juice - Shall be available in individual pop-top cans, non-crushable paper/foil-type containers and resealable plastic bottles. Approved dispensers may be used. 2.5.3 Desserts - Shall be either served at the serving line, or in individually wrapped dishes, or covered for protection from contamination if served at a dessert bar. 2.5.4 Salad Dressing and Condiments - Shall be available in individual packets, approved dispensers, or original bottles. Salsa and hot peppers shall be served in approved containers at the salad bar. 2.5.5 Bread - Shall be either served at the serving line, or covered for protection from contamination if available at a salad bar. Tongs are required for self service. 2.5.6 Dry Cereal - Cold cereal shall be available in individual boxes or in approved bulk dispensers. 2.6 Food Quality Standards 2.6.1 Meat, Poultry, and Fish 2.6.1.1 Beef - Fresh or fresh frozen whole/full muscle USDA inspected, USDA Choice or better with 1/4 inch trim, (lower grades of beef, including "no roll/select" [ungraded], are not acceptable). No more than 15% pump in all USDA Choice pre-cooked and/or further processed beef items with the exception ofcorned beef brisket which may be 20%. The term "whole muscle" in this section shall mean whole muscle or sliced from whole muscle. No soy additives shall be included in beef products. Note: "Pumped meat" refers to the liquid content of curing materials injected into the meat for processing. This may include sodium nitrate, potassium nitrate, sodium or potassium nitrites, which are limited by federal meat inspection regulations. 2.6.1.2 Ground Beef - USDA inspected 100 % ground beef or ground beef patties meeting USDA ingredient and labeling requirements, not to exceed 20% fat. Need not be USDA Choice. 2.6.1.3 Beef for Sack Lunches - USDA inspected, need not be USDA choice. Whole/full muscle, flats, top and bottom rounds and eye of the round only (no shoulder cuts allowed). Pre-cooked further processed beef or cured beef such as corned beef or pastrami may be used. No soy additives shall be included in beef products. (No more than 15% pump in all precooked, further processed, or cured beef items, with the exception of corned beef brisket and pastrami, which shall not exceed 20% pump.) Roast beef for sandwiches shall be well done and not appear to have a "green sheen". USDA Agriculture Marketing Service Voluntary Beef Grading System: •U.S. PRIME - Highest in quality and intramuscular fat, limited supply. •U.S. CHOICE - High quality, widely available in foodservice industry and retail markets. The difference between Choice and Prime is largely due to the fat content in the beef. Prime typically has a higher fat content ("marbling") than Choice. •U.S. SELECT (Formerly Good) - lowest grade commonly sold at retail, acceptable quality, but is less juicy and tender due to leanness. 2.6.1.4 Pork - USDA inspected, USDA Grades 1-4. Bacon, sausage and whole/full muscle pork items. Whole/full muscle cured ham and natural juices or cured ham with water added not to exceed 15% pump (ham and water product, ham with water and isolated soy protein added and turkey-ham is not allowed). 2.6.1.5 Cornish Game Hens - Whole/full muscle, USDA inspected, need not be USDA Grade A. 2.6.1.6 Poultry - Whole raw chicken shall be obtained from USDA inspected facilities and shall be USDA Grade "A" whole/full muscle. Cut raw chicken product shall be obtained from USDA inspected facilities and may be USDA Grade "A" or equivalent. Cooked product that does not have a USDA grade shall have been obtained from USDA inspected facilities and purchased from among the suppliers top quality labels. Acknowledgement of a top-quality (Best Label) and equivalent products does not necessarily constitute acceptance as an end product if that product is otherwise objectionable in appearance, taste or quality. Processed or precooked turkey shall not exceed 3 lobes per product of breast meat only. No more than 15% pump in all processed or precooked poultry items. (No chunked, chopped and/or formed product allowed). The USDA grades for poultry are A, B, and C. Grade A is the highest quality and the only grade that is likely to be seen at the retail level. This grade indicates that the poultry products are virtually free from defects such as bruises, discolorations, and feathers. Bone-in products have no broken bones. For whole birds and parts with the skin on, there are no tears in the skin or exposed flesh that could dry out during cooking, and a good covering of fat under the skin. Also, whole birds and parts will be fully fleshed and meaty. The U.S. grade shield for poultry may be found on the following chilled or frozen ready-to-cook poultry products: whole carcasses and parts, as well as roasts, tenderloins, and other boneless and/or skinless poultry products that are being marketed. There are no grade standards for necks, wing tips, tails, giblets, or ground poultry. Grades B and C poultry are usually used in further-processed products where the poultry meat is cut up, chopped, or ground. If sold at retail, they are usually not grade identified. 2.6.1.7 Lamb - USDA inspected; USDA Choice or better; fresh, whole/full muscle. No more than 15% pump in all USDA Choice pre-cooked or further processed lamb items. No soy additives shall be included in lamb products. 2.6.1.8 Fish - Whole muscle steaks or fillets (no chunked, chopped, formed, pressed or imitations). 2.6.2 Dairy Products - Pasteurized, USDA Grade A or better. 2.6.3 Cheese - Natural cheese. No imitation cheese, cheese product, cheese food, or cheese spread allowed. This includes food items prepared by the FSC or commercially prepared items obtained to supplement meals. 2.6.4 Fresh Shelled Eggs - USDA inspected, Grade A. Extra-large size or better. 2.6.5 Frozen or Liquid Whole Egg(s) - USDA inspected and pasteurized. No egg product. 2.6.6 Canned Vegetables - US No. 1 or equivalent (top label). 2.6.7 Canned Fruits - US No. 1 or equivalent (top label). 2.6.8 Fresh Fruits and Vegetables - First Quality. When grading is available, fruit in the sack lunches must be U.S. No. 1 or better. The Contractor shall provide documentation that validates that the quality of the product is equal to U.S. No. 1 or better. Containers, cases, and crates shall be marked for grade. 2.6.9 Frozen Fruits and Vegetables (All Meals) - Grade A. 2.6.10 Juice - 100% fruit juice, 100% fruit juice blend; 100% vegetable juice. All juice must be pasteurized. 2.6.11 Dry Cereal (Breakfast) - Vitamin enriched. 2.6.12 Canned Goods and Prepared Items for Sack Lunch (Second Entree Only) - Top label or equivalent. All burritos or similar product containing meat shall be USDA inspected. 2.6.13 Bread - Enriched or whole grain. 2.6.14 Coffee - High quality, Columbian, or better. 2.6.15 Tea - High quality. 2.6.16 Oil - Pure vegetable oil and/or olive oil, no trans fats. 2.6.17 Prepared Salads - High quality. 2.6.18 Canned Tuna Fish - Chunk Light Tuna, Dolphin-safe, and water packed. 2.6.19 Beef Jerky - Sliced dried beef. Section 3 PACKAGING AND MARKING 3.1 SACK LUNCHES - GENERAL 3.1.1 Lunches shall be bagged in heavy-duty paper sacks to protect the lunch. 3.1.2 The Government must be able to distinguish between vegetarian and regular sack lunches. 3.1.4 Sandwiches shall be packaged in plastic sandwich bags or other packaging. The packaging shall keep the sandwiches intact and/or not excessively add to waste disposal (i.e., no Styrofoam). 3.1.5 Sandwiches ordered as supplemental items shall be individually wrapped in a Ziploc® type sandwich bag. 3.1.6 Snack items must be individually wrapped with labels that clearly list all ingredients contained in the package. Section 4 CONTRACT EXCEPTIONS AND ADMINISTRATION DATA: 4.1.1 Frozen items shall not be frozen longer than the manufacturer "use by date". Packaged items shall be used by the manufacturer's "sell-by or expiration date." 4.1.2 Incident personnel not satisfied with the meat portion of their meal may return it for replacement at no additional cost to the Government. 4.1.3 If the Contractor's late arrival causes meals to be missed, the Contractor shall only be paid for the number of meals served. 4.1.4 The Government may obtain meals from another source if the Contractor's late arrival results in meal periods being missed. 4.1.5 Hot Meals- The Contractor shall be paid for the number of meals actually served or 90% of the number of meals ordered, whichever is greater. No payment shall be made for the number of meals cancelled four (4) hours in advance of serving time. 4.1.6 Sack Lunches - Payment shall be made for the number of complete sack lunches the Government actually takes possession of or the number of complete sack lunches prepared prior to cancellation or reduction of an order (whichever is greater) at the approved rates in the contract. 4.1.7 Lost/Damaged Equipment or Supplies - The Government shall not be liable for any loss, damage or destruction except for loss, damage or destruction resulting from the negligence, or wrongful act(s) of Government employee(s) while acting within the scope of their employment. The security of Contractor's equipment is the responsibility of the Contractor. 4.1.8 The Contractor shall, without additional expense to the Government, be responsible for obtaining any necessary licenses and permits, and for complying with any Federal, State, and municipal laws, codes, and regulations applicable to the performance of the work. The Contractor shall also be responsible for all damages to persons or government property that occurs as a result of the Contractor's fault or negligence. The Contractor shall also be responsible for all materials delivered and work performed until completion and acceptance of the entire work under the contract. 4.1.9 The Contractor's on-site Key Personnel and employees who need to address customer requests shall be fully conversant and literate in the English language and shall be in the work area whenever work is in progress. 4.1.10 All work under this Contract shall be performed in a safe and professional manner. The COR may order the release of any Contractor employee deemed incompetent, careless, or otherwise objectionable including violation of Harassment Free Workplace Policy (Reference Section 4.1.14). Documentation of the rationale for release will be provided to the CO subsequent to the action. Accordingly, the Contracting Officer may require, in writing, the Contractor remove from use under this Contract, any employee found incompetent, careless, or otherwise objectionable including violation of Harassment Free Workplace Policy. The Contracting Officer may require other proof of mitigation. Misconduct may result in the suspension or termination of this Contract. 4.1.11 It is extremely important that inappropriate behavior be recognized and dealt with promptly. Inappropriate behavior includes all forms of harassment including sexual and racial harassment. Harassment in any form will not be tolerated. 4.1.12 Non-prescription drugs, controlled substances, and alcohol are not permitted at the incident. 4.1.13 Possession or use of these substances will result in the Contractor or its employees being released and law enforcement personnel being notified. Drug or alcohol abuse resulting in unfitness for duty will normally result in the Contractor being released. 4.1.14 Sexual harassment is defined as unwelcome sexual advances, request for sexual favors, and other verbal or physical conduct of a sexual nature when; (1) submission to such conduct is made either explicitly or implicitly a term or condition of an individual's employment, (2) submission to or rejection of such conduct by an individual is used as the basis for employment decisions affecting such individual's work performance or, (3) creates an intimidating, hostile, or offensive working environment. Section 5- DEFINITIONS Contracting Officer (CO). A person with the authority to enter into, administer, and/or terminate contracts and make related determinations and findings. Contracting Officer's Representative (COR). The on-site contract administrator for the Contracting Officer. The duties and responsibilities of the COR, or their alternate, are defined in the written letter of designation issued by the Contracting Officer. Contractor's Safety Plan. Actions specified by a Contractor to ensure employees and public safety while at an incident. The method the Contractor uses to adhere to Occupational Safety and Health Administration and to Work/Rest ratio and length of assignment guidelines. Energy Bar. A processed snack made of healthful ingredients and high calorie content to give a boost to athletes and firefighters endurance. The packaging of a typical bar will provide a precise nutritional breakdown in order to assist the firefighters in maintaining a dietary regimen. Major brand names in North America include the Balance® bar, PowerBar®, Odwalla Food Bar®, and CLIF® bar. Other brand names may be provided if comparable in nutritional value of these listed brand name Energy Bars. Factory Wrapped. A commercial item that is covered with material at the place of manufacture to protect it from outside elements or contamination. A list of ingredients may also be required to identify contents. Food and Drug Administration (FDA). Government agency whose mission is "to promote and protect the public health by helping safe and effective products reach the market in a timely way, and monitoring products for continued safety after they are in use." Food Service Employees. Individuals who are employed by the FSC Contractor. Key Personnel. An individual who is designated by the Contractor and approved by the CO. Key Personnel have the authority to prepare invoices, receive notices and institute corrective measures on any deficiencies. National Sanitation Foundation (NSF). The organization that sets sanitation standards for the food preparation industry. Occupational Health and Safety Administration (OSHA). The Occupational and Safety Health Administration is a federal or state agency under the Department of Labor that publishes and enforces safety and health regulations for most businesses and industries in the United States. Quality Assurance (QA). The Government performs Quality Assurance inspections. Quality Assurance means "the various functions, including inspection, performed by the Government to determine whether a Contractor has fulfilled the contract obligations pertaining to quality and quantity." QA inspections are random and test the Contractor's work to monitor or validate the Contractor's quality control inspection and testing. Resealable Individually Wrapped. This is a resealable packaging item provided by the Contractor to package dried fruits, fresh vegetables or snacks for sack lunches. Vegetarian, Ovo-Lacto Vegetarian. This is the most common form of vegetarianism. Ovo-Lacto vegetarians do not eat meat or flesh of any kind, but do eat eggs and dairy products. Sub Categories are Ovo vegetarians that eat eggs but not dairy products, while Lacto vegetarians eat dairy products but not eggs.
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Place of Performance: Address: Camp Navajo Army National Guard Base, Dining Facility (DFAC)- Building 76, Kilometer Road, Bellemont, AZ 86015 (ten miles west of Flagstaff, AZ), Bellemont, Arizona, 86015, United States; Zip Code: 86015
Record: SN03471086-W 20140821/140820000326-f5b9f590b2431c1c21dfa2fe4bf36557 (fbodaily.com)
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S -- Food Catering Services at Camp Navajo Army National Guard Base