Loren Data's SAM Daily™

FBO DAILY - FEDBIZOPPS ISSUE OF JUNE 06, 2015 FBO #4943
MODIFICATION

73 -- Food Service to support units training on Camp Edwards, Massachusetts

Notice Date

6/4/2015
 

Notice Type

Modification/Amendment
 

NAICS

722310 — Food Service Contractors
 

Contracting Office

USPFO for Massachusetts, 50 Maple Street, Milford, MA 01757-3604
 

ZIP Code

01757-3604
 

Solicitation Number

W912SV-15-P-0015
 

Response Due

6/18/2015
 

Archive Date

8/3/2015
 

Point of Contact

Tyna Stevens, 339-202-3875
 

E-Mail Address

USPFO for Massachusetts
(tyna.m.stevens.mil@mail.mil)
 

Small Business Set-Aside

N/A
 

Description

STATEMENT OF WORK MEAL SERVICE SUPPORT FOR JOINT BASE CAPE COD 1. GENERAL INFORMATION 1.1 BACKGROUND. Joint Base Cape Cod is a Massachusetts Army National Training Site providing Life of the Warrior Training to all Region I soldiers. Food Service support is required to support those units training on Camp Edwards. This includes units requiring remote site feeding support (also known as Field Feeding support) while located at the Tactical Training Base (TTB). 1.2 SCOPE OF WORK. The Contractor shall perform Meal Service operations, Additional Meal Service and accounting procedures in accordance with (IAW) The Army Food Service Program (AR 30-22, dated 24 July 12, Operating Procedures for the Army Food Program (DA Pam 30-22, dated 6 Feb 07), Occupational and Environmental Health Food Sanitation (TB Med 530, dated 30 Apr 14 ) and Nutrition Standards and Education (AR 40-25, dated 15 Jun 01) to allow for revisions to standards as agreed to between the Contracting Officer Representative (COR) and Contractor. Conform to specified professional standards and adhere to The Army Food Program standards. 2. SPECIFIC TASKS 2.1 RESERVED 2.2 Meal Service operations. The Contractor shall perform Meal Service that shall accommodate the headcount of soldiers/support staff specified in Sections 2.2.1 to 2.2.3 per meal on a full-time or part-time basis at Camp Edwards Twining Hall in accordance with (IAW) the following Meal Service schedule, notifications and Section 2.5. 2.2.1 IDT/Annual Training Meal Service consists of weekend service for Saturday (Breakfast, Lunch and Dinner) and Sunday (Breakfast and Lunch) with a total of 5 meals for the weekend and shall accommodate the Base Headcount noted herein: 2.2.1.1Two to Four hundred (125-400) headcount for the months of September -2015through May 2016 up two weekends each month; and 2.2.2 Full-Time Annual Training Meal Service consists of 3 meals (Breakfast, Lunch and Dinner) per day beginning on the 1st of each month for the months of September 2014 and March, June, July and August 2015 for the specific number of consecutive days (not to exceed 101 days during contract POP) and shall accommodate the Base Headcount noted herein: 2.2.2.1Beginning June 1, 2015, Four to Nine Hundred (400-900) headcount for consecutive days through the month of August 2015. 2.2.3 For Part-Time Meal Services the COR shall provide the Contractor 30-day advance written notification regarding the estimated headcount. In the absence of COR 30-day advance written notice received by the Contractor, the Contractor shall prepare and perform the 2.3 Additional Meal Service. The Contractor shall perform Additional Meal Service for rotational surges above headcount up to 1,000 soldiers per meal IAW Section 2.5, 600 of these soldiers may require Additional Meal Service for Remote Site Feeding and/or Twining Hall feeding on Joint Base Cape Cod. Contractor shall prepare and provide the Additional Meal Services authorized pursuant to the DA Form 5913R/Memorandum issued to the Contractor by the COR under Section 2.5.3; Contractor shall invoice monthly for the authorized Additional Meal Services. 2.3.1 The COR will provide a projected headcount by day to the Contractor on a weekly basis to provide advance notice of the number of soldiers/authorized dinners that shall be accommodated the following week. 2.3.2 The Contractor shall accept increases for the Additional Meal Service headcount up to 72 hours prior to the meal serving period IAW with Section 2.5.3. 2.3.3 All requested change documents must be approved with a signature receipt date and time by the facility manager or his designated representative to assure the above timeframe has been met. 2.4 Services are to be provided by Contractor at the Joint Base Cape Cod dining facilities. Joint Base Cape Cod dining facilities (DFAC) are defined as Twining Hall (Bldg 5240) and Remote Site Feeding area (TTB). 2.5 FULL CATERED MEAL SERVICE, ADDITIONAL MEAL SERVICE, and Additional Meal Supplement Service. The Contractor shall provide and serve meals as follows: 2.5.1 The Contractor will use the approved 21- day Master Menus (Attachment 1-Rev01) for both Twining Hall and Remote Site Feeding operations as a guide to ensure the catered meals provided are of nutritional value to meet requirements of AR 40-25 (Nutritional Standards and Education). The Contractor has the option to change meal components as long as each meal provides a meat, suitable vegetable, starch, drink, and desert. When serving a Breakfast (two (2) meats are authorized, one must be Creamed Beef), Lunch or Dinner meal, a single (1) entree (meat, starch, vegetable, and desert) will be available for each diner in Twining Hall. The single entr e menu will also be used for feeding Breakfast and Dinner for the Remote Site Feeding. New entr e items may be offered to the diners subject to the written approval of the COR. 2.5.2 The Contractor shall provide an on-site manager and alternate to manage and supervise employees in the performance of this meal service operation. The dining facility manager or a designated alternate shall be present at the dining facility during all operating hours of the dining facility and be responsible for closing inspection and securing the facility at the end of day. 2.5.3 The COR will provide the Contractor with the projected Additional Meal Service headcount by day to the Contractor's Dining Facility Manager on a weekly basis (seven days in advance) to provide advance notice of the number of soldiers/authorized diners that shall be accommodated the following week on a DA Form 5913R/Memorandum identifying SIK and expected Cash Diners. The Contractor shall accept increases for Additional Meal Service headcount up to 72 hours prior to the meal serving period; such changes to the Additional Meal Service headcount shall be provided on Form 5913R/Memorandum and signed by both the COR and the Contractor's Dining Facility Manager. The Contractor shall provide each diner possessing a valid Government issued Meal Card a complete meal in accordance with agreed upon menu and menu cycle. 2.5.4 A Short Order Menu will be offered to Twining Hall diners during the lunch meal only. The diner will be authorized the short order items or the main line item, but not both. The Short Order menu items should be compatible to common items found within a fast food restaurant. 2.5.4.1 Eggs to Order will be offered to Twining Hall diners only during the breakfast meal, and will consist of scrambled eggs, fried eggs, or cheese omelets. 2.5.4.2 A diner serving rate of one diner per minute will be maintained when possible based on serving line design. 2.5.5 The Contractor will provide in house ingredients sack/boxed lunches as requested by COR in writing on a DA Form 5913R/Memorandum, the request shall be provided to Contractor ten (10) working days in advance for commercial meals prepared sack lunch meals and seventy-two (72) hours in advance for meals prepared from in house ingredients. These sack/box lunches will be developed and approved by the Contractor and COR in writing and prepared IAW TB MED 530, Para 3-56, 5. (c). 2.5.6 During the holiday seasons, the Christmas meal will be the only holiday meal served. This meal will be served only once during the Christmas holiday as directed by the COR. 2.5.7 STORAGE OF SUBSISTENCE. The Contractor will properly store subsistence. Recommended methods are located in TB MED 530, Chapter 3. 2.5.8 FOOD PREPARATION. Proper preparation of food is the responsibility of the Contractor. Food Preparation is further defined under Section 2.7. 2.5.9 FOOD SERVING. The Contractor shall provide a complete meal to any authorized diner IAW SOW, Food Serving is further defined under Section 2.8. 2.5.10 SELF-SERVICE. The Contractor shall service and maintain a diner self-service area. Appropriate condiments such as butter, margarine, syrup, jam/jellies, tartar sauce, ketchup, mustard, mayonnaise, steak sauce, hot sauces, assorted salad dressings, crackers, desserts, and assorted beverages will be offered and available for all diners of the regular breakfast, lunch and dinner menu. Any condiments offered or displayed shall be a compliment to the menu items of the particular meal being served. Self-Serving is further defined under Section 2.9. 2.5.11 HEADCOUNT/CASHIER SERVICE. The Contractor will provide headcount/cashier service IAW AR 600-38 and AR 30-22. 2.5.11.1 RESERVED 2.5.11.2 All other diners are expected to pay the Contracted meal rate as established by the Government. Cash collection procedures for collection of cash and turn in of cash will be conducted in accordance with AR 30-22. 2.5.11.3 The Contractor shall account for the daily Additional Meal Services authorized in accordance with COR issued DA Form 5913R/Memorandum under Section 2.5.3. 2.5.12 COMMENT FORMS. The Contractor shall maintain customer comment forms near each headcount station for diner use. These comments are to be provided to the COR Monthly for review. 2.5.13 LOST AND FOUND ARTICLES. The Contractor shall maintain a Lost-and-Found Program for the dining facility. All unclaimed items found shall be turned in to the COR daily or his/her written designee. 2.5.14 DISPOSAL OF GREASE. RESERVED. 2.5.16 Reserved. ADDITIONAL MEAL SUPPLEMENT (Warming / Cooling Beverages) AT REMOTE FEEDING SITE. Warming/Cooling Beverages are defined as Coffee, Soup and Beverage Base. Warming/Cooling beverages and soup will be requested on a DA Form 5913R/Memorandum for the Remote Feeding Site and will be requested in increments of 100 servings. Items will be packaged into Government provided insulated containers and pickup at the Shaw Hall Dining Facility. 2.6 REMOTE SITE FEEDING. Plan, prepare, package and label complete meals for authorized remote site feeding, using government provided insulated food containers. 2.6.1 Requested meals are coordinated and approved through the COR on a DA Form 3032/Memorandum. 2.6.2 Prepare food in accordance with approved menu and standards in Section 2.2. Only the single entr e menu from each food group (except for second meat item on the Breakfast meal) will be provided, i.e. one meat, starch, vegetable, hearty fruit, dessert item, assorted beverages and condiments. 2.6.3 Prepare and provide hot and cold beverage service for remote site feeding consumption using Government provided insulated food containers. 2.6.4 Assemble and stage complete meals for pick-up. The Government will provide all, single use items (disposable flatware, fork, knife, spoon, plate, napkin, cup), trash bags, directly to the supported unit. 2.6.5 It is the Government's responsibility to pick-up insulated food containers from Twining Hall then deliver and serve the prescribed Remote Site Feeding Menu. 2.6.6 Clean and store government provided equipment upon return to the dining facility. 2.7 FOOD PREPARATION. The Contractor shall perform limited food preparation service in the facility prior to the scheduled start of each meal period. The Contractor shall collect and prepare all fruits and vegetable items recorded on the approved menu for the breakfast, lunch and dinner salad bars. Raw subsistence shall be collected from refrigeration storage areas, moved to the designated work area and processed for service. Processed items shall be returned to refrigeration unit set-up for service begins. Upon completion of food preparation, unused subsistence items shall be returned to their designated storage areas. 2.7.1 WASHING FRUITS AND VEGETABLES. Raw fruits and vegetables shall be thoroughly washed and scrubbed prior to processing. Fruits and vegetables shall be pared, cut and diced according to the menus for the day. Items shall be protected from contamination during preparation. Single use gloves need not be worn. 2.7.2 FOOD PREPARATION SURFACES. Salad bar items shall be chopped and diced on a clean and sanitized surface, protected from contamination, and held at forty (40) degrees F, or below until offered for service. 2.7.3 BEVERAGES. Scheduled beverages for each meal shall be prepared for service and held at forty (40) degrees F, or below until set-up for service begins. 2.8 FOOD SERVING. The Contractor shall serve regular single entr e menu items and short order meals to meet requirements of the SOW in the Twining Hall Dining Facility. Remote Site Feeding units will be provided the single entr e regular menu only, during designated Shaw Hall meal periods. Diner service shall begin no later than the scheduled start of each serving period. Sufficient quantities of food shall be made available throughout each serving period to offer each diner a single item selection from each food group in Twining Hall. It is the Government's responsibility to pick up insulated food containers from twining hall, deliver and serve the appropriate portion serving to diners located at Remote Site Feeding Area. 2.8.1 PERSONNEL. The Contractor shall permit only employees whose uniform is clean, neat and complete to serve food. Personnel shall be courteous and present and helpful attitude toward each diner. Disposable plastic gloves may be used but not required for single use by employees if their hands are first washed and gloves are change between uses. 2.8.2 SET-UP. The Contractor shall set-up serving lines no earlier than twenty (20) minutes prior to the scheduled start of the meal serving period. All menu items listed on the approved agreed upon menu shall be available for diners when service begins and throughout the meal period. 2.8.3 MEAL SERVICE HOURS FOR Twining HALL 2.8.3.1 NORMAL HOURS. The meal serving hours for the dining facility are as follows: Breakfast6:00 AM - 8:00 AM(0600 - 0800 hours) Lunch11:30 AM - 1:30 PM(1130 - 1330 hours) Dinner5:00 PM - 7:00 PM(1700 - 1900 hours) 2.8.3.2 VARIABLE HOURS. Variation of normal serving hours during non-peak times or high usage times will be coordinated by the COR and the Contractor. This request will be initiated by the COR to the facility manager by way of a memorandum requesting the variation of serving time. The Facility Manager will sign receipt of the memorandum and his concurrence to the change. This requested change must be made at least 72 hours in advance to assure sufficient personnel are schedule to support the change. 2.8.3.3 OVERTIME. Contractor overtime required supporting variation of normal serving hours or emergency feed must be approved in writing in advance by the COR. An estimate of time required overtime to support the additional requirements (either during base or additional meal services) will be developed by the facility manager and provided to the COR before a change to normal operations can begin. Overtime to be invoiced as incurred at the Labor Category Overtime Hourly Rates specified in the contract under CLIN 1005 sub-CLINS as authorized by the COR. The Fair Labor Standards Act (FLSA) under DOL Employment Standards Administration, Wage and Hour Division specifies that overtime be paid for all hours worked over 40 hours in a workweek unless employees is in an exempt position. 2.8.4 FOOD DISPLAY. The Contractor shall protect open food and beverages placed on display against diner and other sources contamination as specified in par. 3-35, TB MED 530. 2.8.5 Food placed on serving lines shall be garnished and covered until the serving line opens. The Contractor shall clean spills on serving line equipment with five (5) minutes of occurrence. The display of food or food packages in water in direct contact with ice that is not drained is prohibited. 2.8.6 PRE-PREPARATION FOODS. The Contractor shall cook/heat pre-prepared items to the prescribed internal temperature within three (3) hours of scheduled serving period. Pre-prepared items shall be maintained at 40 degrees F or below for no more than five (5) days. 2.8.7 GARNISHING. Food items shall be garnished IAW Section a, TM- 10-412 (Armed Forces Recipe Service) before being placed on the serving line. 2.8.8 FOOD PREPARATION SURFACES. The Contractor shall prepare food on surfaces that have been cleaned, rinsed, sanitized, and dried. 2.8.9 FOOD PROTECTION. The Contractor shall take preventive measures during food preparation to prevent cross contamination. 2.8.10 WASHING FRUITS AND VEGETABLES. Raw fruits and vegetables shall be thoroughly washed before being cooked and protected against contamination. Single use glove need not be worn. Salad bar items shall be washed, chopped/diced on a clean sanitized surface, protected from contamination and held at 41 degrees F or below until offered for service. 2.8.11 LIMITATION ON USE OF ICE. Ice used for cooling stored food or cooling of food containers shall not be used for human consumption. No ice will be issued directly to units for human consumption or storage of food. 2.8.12 COOKING PORK, FISH AND GROUND MEATS. All pork, including foods containing pork, fish and ground meats shall be cooked to a minimum internal temperature of 155 degrees F. 2.8.13 COOKED BEEF. Roast beef, cooked beef, and corned beef shall be cooked to minimum internal temperature for 145 degrees F for 15 seconds. Rare steak and roast beef to be served quote mark Rare quote mark, quote mark Medium quote mark, and quote mark Well done quote mark shall be cooked to a minimum internal temperature as specified in Table 3-3, page 3-17, TB MED 530. 2.8.14 COOKING POTENTIALLY HAZARDOUS RAW FOOD. Potentially hazardous food shall be prepared as close to serving time as is practical. Raw foods shall be cooked to heat all parts of the food to a temperature of at least 140 degrees F. Liquid, frozen, or dried egg products shall be used only for cooking and baking. 2.8.15 LEFTOVER POTENTIALLY HAZARDOUS FOODS. Potentially hazardous foods may be retained for a maximum of twenty four (24) hours and re-offered for service one time provided they are properly held at safe temperatures and protected against contamination. All PHF leftovers shall be labeled as leftovers showing date and time it was removed from service. Leftover PHFs shall not be mixed with fresh ingredients and held for another twenty four (24) hours. Hot foods shall be rapidly cooked IAW par. 3-57, TB MED 530 to 40 degrees F with four (4) hours. Freezing leftover PHFs is prohibited. Leftover PHFs shall not be used as substitute for menu items with prior approval of the COR. 2.8.16 HOLDING HOT POTENTIALLY HAZARDOUS FOOD. Potentially hazardous food, served hot, shall be maintained at 140 degrees F or above internal temperature. 2.8.17 RE-HEATING POTENTIALLY HAZARDOUS FOOD. All precooked potentially hazardous refrigerated or frozen food intended for re-heating shall be rapidly reheated to a temperature of one hundred and sixty five (165) degrees F within two (2) hours of being served. Steam tables, warmers, or other hot food holding equipment, not designed for rapid heating, shall not be used to reheat food. 2.8.18 DISPOSAL OF POTENTIALLY HAZARDOUS FOOD. Potentially hazardous food which has been maintained at unsafe temperatures for more the three (3) hours (during preparation and serving) cumulative time shall be considered unsafe and shall be discarded as waste. 2.8.19 THAWING OF RAW FROZEN FOOD. The Contractor shall thaw raw frozen food as specified in par. 3-51, TB MED 530. 2.8.20 TEMPERATURE OF CHILL FOOD FOR SERVING. Cold food shall be chilled to a temperature of between thirty four (34) degrees F and thirty nine (39) degrees F. prior to being placed on serving lines. 2.8.21 PROPER COOKING TEMPERATURES. Thermostats shall be set as prescribed in the recipe for the item being cooked. Thermometers shall be used in all cooking, roasting, and baking as stated in the recipe. 2.8.22 EGGS. Pasteurized liquid or frozen eggs shall be used as an ingredient for recipes in place of raw shelled eggs. Pasteurized eggs shall be scrambled and used as omelets as recommended by the manufacturer's preparation/cooking label instructions. Pasteurized eggs are considered PHF and must be properly maintained before and after cooking. Raw shelled eggs shall be used only for eggs to order and hard cooked eggs. 2.8.23 HOT SOUPS. Hot soups shall be heated to a temperature of one hundred and sixty five (165) degrees F prior to being placed on serving lines. 2.8.24 SANDWICHES. Sandwiches prepared with in-house ingredients for snack lunches shall be as prescribed per menu. Leftovers shall not be used as ingredients in any sandwich. All pre-prepared sandwiches shall be individually wrapped and labeled, marked or stamped with production date and time. Condiments will not be in direct contact with sandwich ingredients. No sandwich shall be reworked or remarked in an attempt to extend shelf life. All sandwiches shall be individually wrapped, except for sandwiches made for individual diners for their immediate consumption. 2.8.25 SERVING UTENSILS. Appropriate serving utensils; i.e. ladles, scoops, serving spoons, etc., shall be used to ensure the serving of the proper portions. Separate utensils shall be used for each item. During service, utensils shall be stored in the food with the handle extended and protected from contamination. 2.8.26 FOOD SERVING TEMPERATURES. The Contractor shall use, maintain, and operate food tables, holding cabinets, display cases, serving lines and ice cream cabinets so that hot food is served with a temperature range of 140 degrees to 160 degrees F, cold food is served within a temperature range of 34 degrees to 41 degrees F, and ice cream is served within a temperature range of -10 degrees to 0 degrees F. Food shall be within the above specified temperature ranges before being placed in serving equipment. The Contractor shall use bimetallic thermometers accurate to plus or minus 2 degrees F, to assure the attainment and maintenance of proper internal cooking holding or refrigeration temperatures of all foods. 2.8.27 SERVING THE REGULAR MENU AT TWINING HALL. The Contractor shall provide sufficient personnel during schedules serving periods to serve the regular menu at the minimum rate of six (6) diners per minute, except s otherwise specified in this SOW. The Contractor shall serve meals cafeteria style utilizing all available serving lines when requested headcount exceeds 400 soldiers (two (2) serving lines), for less than 400 soldiers a single serving line may be used. Only the portion size listed on the appropriate recipe card shall be served unless the diner requests smaller quantities. The Contractor shall serve seconds; i.e. meats, starches, vegetables, salads, and deserts only when menu production is adequate to maintain the menu standard throughout the serving period. 2.8.28 SERVING THE MENU FOR REMOTE SITE FEEDING. It is the government's responsibility to pick-up insulated food containers from Twining Hall then deliver and serve the prescribed Remote Site Feeding Menu at the Remote Site Feeding Area (TTB). 2.9 SELF-SERVICE. The Contractor shall provide food and beverage self service during all meal periods to meet the requirements of this contract. All items recorded on the approved menu to include condiments, beverages, and deserts shall be available for diner selection at the scheduled start of the meal period as well as the end of the period. 2.9.1 FOOD DISPLAY. The Contractor shall display food and beverages utilizing equipment available while maintaining proper food temperatures and protecting items from contamination. Set-up for service shall not begin sooner than 20 minutes prior to the scheduled start of the meal period. The Contractor shall ensure all items listed on the menu are available for selection. Fruits, vegetables and prepackaged items may be stored or displayed in direct contact with ice provided that water can be drained away from these items. Food and beverage spills shall be cleaned with five (5) minutes of occurrence. 2.9.2 SERVING UTENSILS. The Contractor shall provide separate serving utensils for each self service item. 2.9.3 SALAD BAR. The Contractor shall set-up and maintains a self-service salad bar for the lunch and dinner meal daily utilizing salad bar equipment (cold food counters), total number of salad bar items will be minimum of thirteen (13) items. 2.9.4 CONDIMENTS. The Contractor shall have available throughout the scheduled serving hours, table or counter service condiments, seasonings and as selection of at least four (4) salad dressings. At least two (2) salad dressings shall be low calorie. Catsup, mustard, mayonnaise, steak sauce, tartar sauce, hot sauce and other sauces may be served in the original container or in Contractor furnished dispenser. Sugar and sugar substitutes shall be available in individual packages or in pour-type dispensers. Salt and pepper shakers (if used) shall be filled and maintained at least full and if used will be available on all dining tables. All dispensers shall be refilled and cleaned before the start of each meal-serving period. It is recommended that a salt substitute be available in the self-service condiment area. 2.9.5 EATINGWARE. The Contractor shall maintain dry small ware (utensils, dishes, glasses, cups, bowls, trays, etc.) so that all items are available to diners without waiting. The manager/supervisor on duty shall monitor this area to ensure small ware items are progressively replenished and completely dried before placed on the serving line. 2.9.6 PROGRESSIVE REPLENISHMENT. The Contractor shall monitor and progressively replenish menu items, condiments, and tableware throughout the scheduled meal period. Depleted menu items, to include beverages, shall be replenished immediately so not to restrict diner flow. Empty food containers shall be removed to the kitchen and replaced with filled containers of garnished food. Replacement food shall not be added to a serving line food container while the food container is on the serving line. Spills and food debris shall be cleaned up within five (5) minutes of occurrence. 2.9.7 ICE. The Contractor shall provide ice to all diners by means of Government provided dispensing equipment.. Use of glassware for scooping ice is prohibited. Ice transfer utensils shall remain outside the ice bin and shall be protected from contamination either on a clean dry surface, in a continuous flowing water dipper well, or in an approved clean sanitizing solution. 2.9.8 BEVERAGES. The Contractor shall service beverage dispensers so that all required beverages shall be available throughout scheduled service hours. Automatic dispensing equipment shall be cleaned after each serving period. 2.9.8.1 MILK. The Contractor shall provide diners choice of (1% or 2%) white milk and chocolate milk shall be available throughout scheduled serving hours. Milk shall be maintained within a temperature range of 34 degrees to 40 degrees F. 2.9.9 CREAMING AGENTS. The Contractor shall have available throughout scheduled serving hours cream or nondairy creaming agents in individual service containers or in dispensers if available. 2.9.10 CLEARING SELF SERVICE AREAS. The Contractor shall remove all food from self service areas within twenty (20) minutes after lines have been closed to diner service. Cleaning of the self-service areas shall be completed within sixty (60) minutes after the lines are closed to diner service. Equipment shall be cleaned IAW TB MED 530. 2.9.11 LEFTOVERS. All food that is to be retrained for future use shall be covered, labeled, dated (to include time of day), and placed in proper storage. Hot PHF leftovers shall be rapidly cooled to 40 degrees F within four (4) hours. 2.10 MAINTAINING SERVICE. The Contractor shall maintain service on the serving lines throughout the scheduled meal period. 2.10.1 SERVING THE SHORT ORDER MENU. The Contractor shall provide sufficient personnel to serve the short order menu (Lunch Meal Only) at the minimum rate of one (1) diner per minute. The Contractor shall prepare grilled prepare grilled items to-order and not in advance. Sandwiches shall be prepared during meal serving periods at the rate approximating the diner flow. Food portions shall be served as prescribed by TM 10-412, The Army Recipe Service unless the diner requests smaller quantities. The short order meal shall be available throughout the scheduled meal hours Shaw Hall only for headcounts of less than 400 soldiers (both serving lines are opened after 400 soldiers). 2.10.2 MAINTAINING SERVICE. The Contractor shall maintain service on all serving lines throughout the scheduled meal period unless the diner flow warrants the consolidation of serving lines. The Contractor may close one serving line and transfer food to the remaining serving lines while maintaining proper food holding temperatures. 2.10.3 PROGRESSIVE REPLENISHMENT. The Contractor shall progressively prepare items to ensure freshness and optimum flavor, color, texture, and nutritive value. The Contractor shall replenish menu items throughout scheduled serving hours so that each diner is provided a selection of two (2) from each food group. Empty serving line containers shall be removed to the kitchen and replaced with filled containers of garnished foods. Replacement food shall not be added to a serving line food container while the food container is on the serving line. 2.10.4 CLEARING SERVING LINES. The Contractor shall remove all food from serving lines within twenty (20) minutes after serving lines have been closed to diner service. Clearing of lines shall be completed within sixty (60) minutes after the lines are closed to diner service. 2.11 DINING ROOM SERVICE. The Contractor shall provide dining room service to meet the requirements of this SOW as specified below. 2.11.1 PRIOR TO MEAL PERIODS. The Contractor shall have dining rooms clean and ready for diner service no later than the scheduled start of each meal period. Dinnerware dispensers shall be clean and loaded ready for service. General cleaning of tables, chairs, and floors shall not be performed during meal serving periods. 2.11.1.1 TABLES,ANDCHAIRS. The Contractor shall clean all tables and chairs, prior to each serving period. Tabletops shall be cleaned with a sanitizing solution. Chair legs, rungs, and framework shall be spot cleaned daily to remove food particles and liquid spills. All items shall be returned to their proper position after cleaning has been accomplished.. Properly cleaned tables, chairs, shall be free of dirt, dust, liquids, grease, food particles, and any foreign matter. 2.11.1.2 CONDIMENTS. The Contractor shall set each dining table with all scheduled condiments and accessories. Condiment containers shall be cleaned and free from food particles, dried liquids, grease, and foreign matter. Salt, pepper and sugar dispensers (if used) shall be filled to a minimum of two-thirds (2/3) full. 2.11.1.3 NAPKIN HOLDERS AND DISPENSERS. The Contractor shall re-supply all napkin dispensers and clean the exteriors prior to service. Properly cleaned holders and dispensers shall be free of dirt, dust, grease, soil, food particles, and any foreign matter. 2.11.2 DURING MEAL PERIODS. The Contractor shall provide sufficient personnel during meal periods to afford each diner a clean table, and chair, without waiting. 2.11.2.1 DINING ROOM ATTENDENT. The Contractor shall remove soiled utensils occasionally left on tables by diners with five (5) minutes of occurrence. The Contractor is not responsible for routine busing of tables. The occasional removal of eating utensils, service ware and trash left by careless diners does not constitute routine busing. Soiled tabletops and sides (vertical edges) shall be cleaned and sanitized with five (5) minutes between uses. Accidental diner spills (food, beverages, glass, china, disposable dinner ware) shall be cleaned within five (5) minutes of occurrence. 2.11.2.2 RESUPPLYING EATINGWARE. The Contractor shall replenish eating ware during each scheduled meal period so that no diner waits for service. 2.11.2.3 END OF DAY CLOSING. The Contractor shall clean dining room prior to closing dining facility for the day's operation following sanitation practices prescribed by TB MED 530. Preventive measures shall be taken to prevent pests from gaining access and harboring in subsistence, equipment and areas within the dining facility. Tableware shall be cleaned as stated above and set for diner use at the next meal. The Contractor shall clean all commercial condiment containers such as hot sauce, steak sauce and salad dressing. 2.11.2.4 INFREQUENT CLEANING. The Contractor shall perform the following services. 2.11.2.4.1 CONDIMENT CONTAINERS. The Contractor shall empty, wash, rinse, and dry all salt, pepper and sugar dispensers weekly. Condiment holders shall be washed, rinsed and dried also. Containers shall be refilled and placed back on tables. 2.11.2.4.2 TABLES AND CHAIRS. The Contractor shall completely clean all tables, chairs, booths, including chair legs, rungs and frame work weekly. All items shall be returned to their proper position after cleaning has been accomplished.. Properly cleaned tables, chairs, shall be free of dirt, dust, gum, liquids, grease, food particles, and any foreign matter. 2.11.3 FLOOR CLEANING. The Contractor shall perform floor-cleaning service to meet the requirement of this contract as specified below. Sufficient quantities of cleaning supplies shall be maintained within the dining facility to perform this service. For the purpose of this contract, clean floors shall be free of dirt, gum, food particles, greasy film, streaks, scuff marks, paper, mop strings and foreign matter. Chairs shall not be placed on tabletops for the purpose of cleaning or buffing. 2.11.3.1 PRIOR TO MEAL PERIODS. The Contractor shall clean all floor areas to include sweeping and mopping, including loading docks, prior to the start of each scheduled meal serving period. Tables, chairs, furniture, mats/runners and equipment shall be moved as necessary during the cleaning process and shall be replaced at the completion of cleaning. All debris, to include exterior entryways, shall be removed to receptacles. 2.11.3.1.1 FLOOR MATS AND RUNNERS. The Contractor shall clean floor mats and runners between meals to remove liquids, sand, dirt and stains caused by diner traffic. 2.11.3.1.2 LOADING DOCKS, RECEIVING AREAS. The Contractor shall clean loading docks/receiving areas between vendor deliveries to remove packaging materials, paper, food and beverage spills, dirt and other debris. 2.11.3.2 END OF DAY. The Contractor shall clean all kitchen and dining room floors, to include all access routes and serving areas prior to the closing of the dining facility for the day's operation. This requirement includes spot cleaning removal of all scuffmarks from the floor. Floors shall be cleaned to the standard stated above. At no time shall excessive amounts of water be used or allowed to accumulate during the cleaning process. Water hoses are prohibited for use in accomplishing this service. 3. DINING FACILITY CAPACITY. Joint Base Cape Cod DFACs are the Remote Site Feeding location and Shaw Hall. 3.1 The authorized Remote Site Feeding area (TTB) is designed to support up to 400 diners per meal. 3.2 Twining Hall has a 392 dinners seating capacity capable of supporting over 1500 diners per meal with extended serving hours. Shaw Hall will have a short order area for preparing quote mark fast food quote mark type items to providing fast food product items (lunch meal only). 4. DFAC EQUIPMENT & BUILDING MAINTENANCE. The Contractor shall notify the COR for any required dining facility equipment and building maintenance. Maintenance and repair of the GFP and GFE will be the responsibility of the Government. 5. QUALITY CONTROL. 5.1 The Contractor shall establish and follow and an approved Quality Control (QC) program. It is recommended that TB MED 530 be used for establishment of the QC program. The Contractor's QC program shall be submitted to the COR within 30 days of the contract award. Within 15 days of COR receipt, the QC Program is deemed approved unless the COR requests revisions. Contractor shall implement the QC Program upon approval. 5.2 PROVISIONS OF QUALITY CONTROL. As a minimum the quality control program shall address the following: (a) Identification of the Hazard Analysis Critical Control Points (HACCP) in handling and preparing food as management's responsibility in monitoring the day to day operations. (b) An inspection system covering all tasks and services required by this contract. It must specify the areas to be inspected on a schedule or unscheduled basis, frequency of inspections, documentation forms, and individuals that will perform the inspections and the follow-up procedures. (c) A method of identifying deficiencies in the quality of services performed before the level of performance becomes unacceptable. (d) A method of documenting and enforcing QC operations. (e) Processes for corrective action. (f) The Contractor's top management will have direct accountability for quality operations. (g.) Monthly reporting to the COR. (h) A diner/customer comment program that provides a way for diners and customers to report comments, complaints, deficiencies, and occurrences of noncompliance with the terms and conditions of the contract. The method chosen by the Contractor shall be easily assessed. Adequate publicity shall be given so that diners and customers understand the program and procedures. (I) A description of the manner in which the Contractor shall promptly investigate and respond to any comment or complaint. A monthly list of comments and complaints received and actions taken. 5.3 CONSERVATION OF UTILITIES. The Contractor shall implement an energy conversation program at the dining facility to ensure energy is conserved. 5.4 RECYCLING. The Contractor shall be responsible for placing cardboard, plastic containers and tin cans in the proper Government furnished recycle bins. 5.5 SCHEDULED CLEANING PLAN. The Contractor shall provide a cleaning plan to the COR by the conducted inspection within thirty (30) days of the award of the contract. 5.6 QUALITY CONTROL RECORDS. The Contractor shall maintain records of all inspections conducted by the Contractor and necessary corrective actions taken. 6. QUALITY ASSURANCE. 6.1 EVALUATION OF CONTRACTOR PERFORMANCE. The Government will monitor the Contractors performance under this contract using procedures in Sections 6.2 and 6.3 6.2 SANITATION INSPECTIONS. Monthly the COR or his/her representative will inspect for compliance with sanitation standards. Defects will be reported to the Contractor Dining Facility Manager and COR for appropriate action. Sanitation discrepancies require immediate correction and may be cause for shut down of the facility until required sanitation standards are restored. 6.3 MONTHLY INSPECTION MEETINGS. The Contractor Dining Facility Manager shall be required to accompany the COR or his/her representative on monthly inspections if the facility has been operational during the month. Meetings will be held as often as necessary thereafter, as determined by then COR. The Contractor Dining Facility Manager and the COR shall sign the written minutes of those meetings, prepare by the COR. Should the Contractor not concur with the minutes, the Contractor shall state any areas of non-concurrence, in writing, to the COR within three working days of receipt of the signed minutes. The COR will identify all issues with the Contracting Officer and the Contract Project Manager for review and assistance in resolving issues. The Contractor Project Manager may sit in during meetings between the Contracting Officer and COR involving any noted issues or discrepancies. 7. SECURITY. 7.1 Contractor Security. Ensure all on-site contractor employees wear clothing appropriate to the tasks assigned with the name of the Contractor and wear photo Contractor issued identification badges, in addition to any Government-Issued ID badge. Ensure contractor-provided general-purpose vehicles used by contractor employees during performance of work are appropriately marked with company logo and/or name. 7.2 No positions identified under this contract will require security clearances for performance of duties. The contractor shall not employ persons for work under this contract who may pose a potential threat to the health, safety, and well-being of others at CP Edwards. 7.3 The contractor shall employ U.S. Citizens or hire using the guidelines set forth by the Department of Homeland Security on the Employment Eligibility Verification Form, Form I-9. All on-site contractor employees shall read, write, speak and understand English. 7.4 PHYSICAL SECURITY. The contractor shall be responsible for safeguarding all government property provided for contractor use. At the end of each work period, all government facilities, equipment and materials shall be secured in accordance with agency and/or site procedures. No Food preparation equipment will be running while the facility is left unattended 7.5 ACCESS TO FACILITIES. The Contractor shall provide access to the facility for observation inspection by any Government agency, or individual authorized by the COR. 7.6 KEY CONTROL. The Contractor will establish and implement a method of accounting for all facility access by Contractor personnel in writing. 7.7 ENVIRONMENTAL PROTECTION. The Contractor shall comply with all applicable Federal, State and local environmental protection laws, regulations and standards. 8. SAFETY. Upon award the Contractor shall initiate a Safety Program for employees performing work under this contract. 8.1 The plan shall include a safety orientation for all employees immediately following their employment and at least quarterly thereafter. 8.2 EMERGENCY MEDICAL TREATMENT. Government furnished medical service is not available to Contractor personnel. The Contractor is responsible to ensure employees are provided medical care in the local community. 8.3 FIRE PREVENTION AND PROTECTION. The Contractor shall train all employees on fire prevention and protection. 9. SANITATION REQUIREMENTS. 9.1 GENERAL. The Contractor shall sweep, mop and clean floors, clean woodwork, walls, furniture and equipment as specified. Clean tables, chairs, counters, kitchen preparation areas, self-service items, and washing equipment. Wash and sanitize dishes, glasses, flatware, cooking utensils, pots and pans, to include Government Owned insulated food containers and serving equipment used to transport food to the Remote Site Feeding Area. Operate dishwashing equipment before and during and after meals. Store and transport clean equipment, utensils, dishes, glasses, flatware and all cooking utensils to point of use or storage. Segregate and remove trash and garbage, and transport to Government provided on-site disposal areas and place in appropriate receptacles. 9.2 DINING AREA PREPARATION. The Contractor shall, sweep, and mop the dining area floor prior to each meal serving period. The Contractor shall properly clean, sanitize, and equip each dining table with all scheduled condiments and accessories before and throughout each scheduled serving period. 9.3 EQUIPMENT CLEANING SERVICE. The Contractor shall provide cleaning service for equipment, as follows: 9.4 VENTILATING HOODS AND FILTERS. The Contractor shall clean all ventilating hoods on the exterior and interior daily. Properly cleaned hoods shall be free of grease, dirt, dust, foreign matter, and streaks. The Contractor shall remove and thoroughly clean all removable grease filters after each period of use. After washing, the filters shall be dried and replaced. Properly cleaned filters shall be free of grease, dirt, dust and foreign matter. 9.5 OVENS AND RANGES. The Contractor shall clean ovens and ranges daily, to remove food particles, spillage, grease, etc. Equipment shall be permitted to cool down prior to thoroughly cleaning inside and out daily. Properly cleaned equipment shall be free of dirt, grease, dust, rust, food particles, and foreign matter. 9.6 GRILLS AND GRILL TOPS. The Contractor shall clean grills and grill tops after each use and prior to the next use to remove food particles, spillage, grease, etc. Properly cleaned equipment shall be free of dirt, grease, dust, rust, food particles, and foreign matter. 9.7 TOASTERS. The Contractor shall clean toasters after each use and prior to the next scheduled meal to remove food particles, spillage, grease, etc. Properly cleaned equipment shall be free of dirt, grease, rust, food particles, and foreign matter. 9.8 REFRIGERATION EQUIPMENT. The Contractor shall clean all refrigeration equipment (interior and exterior) twice weekly, to include scrubbing of walls, floors, shelves, and/or storage racks. Spot cleaning of refrigeration equipment shall be completed as required; i.e. spilled food particles. Proper cleaning of refrigeration equipment shall be free of all food spillage, dirt, dust, grease, and foreign matter. 9.9 DEEP FAT FRYERS. Reserved 9.10 ICE MACHINES. Ice machines shall be emptied of all ice, cleaned and sanitized at least once a week. 9.11 LAVATORY CLEANING, SHAW HALL. The Contractor shall service lavatories and hand-washing facilities after each meal period. Trash receptacles shall be emptied and dispensers refilled after each meal. Clean lavatories shall consist of toilets, urinals and sinks free of dirt and grime, residue and foreign matter; walls, floors, partitions shall be free of dirt, grime, residue, graffiti and foreign matter. Mirrors and dispensers shall be free of dirt, grime, handprints, and streaks or spots. Mirrors shall be cleaned daily after the breakfast meal. 9.12 HAND WASHING FACILITIES. The Contractor shall clean all sinks, designated for employee hand washing, after each meal period. An adequate supply of disposable paper towels and soap shall be available at employee each lavatory. 9.13 Window and Screen Cleaning Shaw Hall. The contractor shall clean windows/screens and combination storm/screen windows, where installed, once quarterly. Windows, screens and combination storm/screen windows shall be cleaned inside and out to include frames. The Contractor will not be responsible for removal of screws, nails and other type of permanent retainers. The Government shall provide a latter to accomplish these tasks. Clean windows shall be free of dirt, water spots, streaks, smudges and foreign matter. 10. PEST CONTROL. The Contractor shall conduct operations in a sanitary manner to prevent attractions of insects, vermin and rodents and shall comply with pest control measures prescribed by Chapter 5, Section VIII, and TB MED 530. The Contractor shall monitor pest control prevention on a continuing basis. If an infestation of vermin occurs the Contractor shall immediately notify the COR orally. 10.1 NOTIFICATION. The Contractor shall notify the COR orally when other scheduled, pest control service and fogging are required. 10.2 PEST CONTROL FOGGING. In the event the COR decides to fog the dining facility for pest control, the Contractor will be given forty eight (48) hours prior notice. The Contractor shall prepare the fining facility for pest control fogging. All sealed jars and cans shall be moved to the front of the shelves. All other food shall be placed in refrigerators or removed from areas receiving treatment. The automatic dishwasher and all sinks shall be emptied. The eating-ware and utensils shall be removed from the areas receiving treatment or shall be placed on tables and covered with a clean cloth. All condiments containers shall be removed from the area receiving treatment or shall be placed on one table and covered with a clean cloth. 11. PERSONNEL. The Contractor shall furnish all personnel to accomplish the work required by this contract. The Contractor shall ensure that their personnel have the required training specified at Section 11.8. 11.1 COOKS. All Contractor personnel employed as cooks will be qualified and experienced. The - provided Menu will be used as a guide in preparing well balanced meals. These menus will constitute a complete meal. Baked goods shall include, but are not limited to, preparation of breads, rolls, quick breads, pies, cakes, pastries, icings, sauces, and glazes. 11.2 EMPLOYEE DRESS CODE. The Contractor employees shall wear uniforms at all times when at CP Edwards. Contractor personnel shall present a neat appearance and shall be easily recognized. Employees shall wear clean uniforms and aprons when on duty. Aprons shall not be worn while serving food or performing headcount duties. Uniforms shall be in good repair, freshly laundered, well fitting, and in good taste. Employees shall wear fresh uniform each day and the Contractor shall have extra uniforms available to allow employee to change if they become soiled or torn. Hats or nametags may contain the name of the Contractor's firm. Shoes shall be clean and of sturdy construction and shall cover the foot. Employees shall wear shocks or hose as appropriate. Open toe shoes, sandals, or shoes with high platforms, spiked heels, or heels higher than two inches shall not be worn. 11.3 HAIR AND HAIR RESTRAINTS. All personnel entering or working in food preparation or service areas shall wear hairnets or other effective hair restraints (hats). Personnel with facial hair that cannot be adequately restrained shall be prohibited from food service operations. All hair restraints shall be kept clean. 11.4 IDENTIFICATION BADGES. All Contractor personnel shall wear identification badges with a minimum of the Contractor's name and the employee's last name. Identification badges worn by the dining facility manager or assistant shall indicate their job title. 11.5 JEWELRY. With the exception of plain wedding bands, food service personnel shall not wear jewelry, including wristwatches, while preparing or handling food. The wearing of medical alert bracelets or necklaces is authorized. 11.6 CONFLICT OF INTEREST. The Contractor shall not employ any person who is an employee of the United States Government or Department of Defense, military or civilian, if employment of that person would create, or appear as, a conflict of interest. 11.7 PERSONAL HYGIENE. Contractor personnel shall: 11.7.1 Wash their hands upon reporting for work, immediately after visiting the lavatory, after using tobacco products, and after handling raw meat, poultry, garbage, or handling soiled items. 11.7.2 Maintain and keep fingernails clean, cut short (end of fleshy part of finger) and devoid of artificial nails, nail polish, and other nail products. 11.7.3 The use of tobacco in any form, except during break periods in designated areas, is prohibited. This is a non-smoking facility. 11.8 SANITATION. The Contractor shall provide all employees, prior to start of work and on a semi-basis, with a minimum of four (4) hours of sanitation training in the principles of personal hygiene, food service sanitation, TB MED 530 and proper use of chemicals. The scope of training shall be directed to the individual's role in prevention of food borne illness. The refresher training may be accumulated over a one (1) year period. 11.9 SEPARATION OF DUTIES. Personnel who handle or serve food shall not be used to clean latrines, garbage cans, sewers, drains, grease traps or perform similar custodial duties during periods of food preparation and service. 11.10 USE OF ALCOHOLIC BEVERAGES/DRUGS. The use of alcoholic beverages or illegal drugs by Contractor personnel while on duty is strictly forbidden. 11.11 LOITERING. Contractor employees shall not loiter in any working or patron areas. Upon completion of their assigned shift, employees shall depart the facility. The Contractor shall allow only authorized personnel to be present in kitchen, storage, serving, or ware washing areas. 11.12 CONTRACTOR EMPLOYEES ON GOVERNMENT SITE. All personnel employed by the Contractor in the performance of this SOW, or any representative of the Contractor entering the Government installation shall abide by all security regulations of the installation and shall be subject to such checks as may be deemed necessary. 11.13 HEALTH EXAMINATIONS. The Contractor shall inspect the Contractor's personnel at the start of each shift for any overt evidence of communicable disease, boils, infected wounds, open sores, or acute respiratory infection such as the common cold. Personnel with any such health problems shall be referred to a medical physician (company doctor) to receive written clearance before returning to work in the dining facility. Personnel with health problems shall not be permitted to work in any capacity where there is likelihood of food contact surface contamination with pathogenic organisms, or transmitting disease agents to others. Contractor and personnel relieved of duty due to illness shall have medical clearance from a physician before returning to work. 11.13.1 Food Service Employee Hygiene. Ensure dining facility employees meet personal cleanliness requirements as outlined in Section III of TB Med 530. 11.13.2 Employee Health. Ensure contractor's food service employees meet all requirements of TB Med 530, Section II Employee heath. 11.14 OUTBREAK OF DISEASE. During actual or suspected food borne or communicable disease outbreaks, the Contractor shall make the facility, equipment, and employees available for testing and questioning by medical and other investigative personnel to aid in the investigations of outbreaks. 11.15 VEHICLE OPERATORS. Contractor personnel operating privately owned vehicles on CP EDWARDS shall have a valid state license to operate a motor vehicle and shall comply with the current CP EDWARDS regulations regarding motor vehicle use. (Contractor is responsible to ensure all his employees have current motor vehicle insurance while operating a motor vehicle on CP Edwards.) 12. CONTRACT MEAL COUNTS. Contractor employee meals, if the Contractor elects to allow Contractor employees to consume meals from the serving line the cost will not be charged to the contract nor counted against meal count. 13. GOVERNMENT FURNISHED PUBLICATIONS, FORMS, REFERENCES AND DATA. The government will provide access to all applicable publications, forms, references and data as required in the performance of this SOW. 14. GOVERNMENT PROVIDED FACILITIES. Government will provide adequate facilities to the contractor for the performance of this SOW on-site within CP Edwards. Government provided facilities includes, but may not be limited to, facility access as required for performance; access to controlled areas as may be required; adequate workspace with storage. The contractor is responsible for reasonable care and housekeeping of the provided facilities. 15. GOVERNMENT FURNISHED PROPERTY (GFP) AND GOVERNMENT FURNISHED EQUIPMENT (GFE). 15.1 Government will provide adequate installed and in-place dining facility equipment necessary for preparation, storing, and sanitation requirements for Contractor to satisfy the provisions of this SOW. Government will provide adequate tables and chairs for the DFAC. 15.2 The Government shall provide Contractor a Class A phone line and computer for use in performance of this SOW. 15.3 EXPENDABLE PAPER PRODUCTS. The Government shall provide all expendable/consumable supplies such as paper plates, paper cups, bowels, plastic dinnerware, trash bags, and paper bags, sandwich bags required for sack lunches. 15.4 The Government will provide all equipment, kitchen and serving utensils, serving lines, dinner ware for 1200 meals per day (400 breakfasts, 400 lunches, and 400 diners). 15.5 The contractor is responsible for reasonable care and housekeeping of the provided facilities. 16. GOVERNMENT FURNISHED ITEMS. 16.1 The government shall provide all subsistence items necessary to provide meals and Remote Field Feeding up to headcount specified in Section 2.2.1 to 2.2.2, authorized Additional Meals (inclusive of box lunches/sack lunches) for provided menus, and authorized Additional Meal Supplement. 16.2 SUPPLIES. The government shall furnish janitorial, cleaning, dishwashing and pot/pan supplies to perform the various tasks to the standards of this contract. Chemicals shall be IAW manufacturer's recommendations. All poisonous or toxic materials used in the dining facility will be handled in accordance with Chapter 11, TB MED 530. 17. HOLIDAYS. If the holiday falls on a Saturday or Sunday, it may be observed on Friday or Monday as directed. Contractor shall perform required services stated in this PWS during stated holidays. Holidays include: New Year's Day Martin Luther King Day Presidents Day Memorial Day Independence Day Labor Day Columbus Day Veterans Day Thanksgiving Christmas 18. APPLICABLE REFERENCES. a. NGB-PAM 415-12, Army National Guard Facilities Allowances, July 2003, http://www.ngb.pde.ngb.army.mil/pubs/415/ngpam 415_12.pdf b. AR 30-22, The Army Food Service Program,10 May 05, http://www.apd.army.mil/pdffiles/r30_22.pdf c. DA PAM 30-22, Operating Procedures for the Army Food Program, 6 Feb 07, http://www.apd.army.mil/pdffiles/p30_22.pdf d. TB Med 530,Occupational and Environmental Health Food Sanitation,30 Oct 02,http://chppm-www.apgea.army.mil/documents/TBMEDS/TBMED530.pdf e. AR 40-25,Nutrition Standards and Education,15 Jun 01 http://www.apd.army.mil/pdffiles/r40_25.pdf 19. POINTS OF CONTACT: The Government's Contracting Officer and Contracting Officer Technical Representative for this contract are: Prime Contractors: (to be filled in at time of award) Contracting Officer ( quote mark KO quote mark )Technical Representatives ( quote mark COR quote mark ) (To be filled in at time of award) (To be filled in at time of award) 20. EVALUATION FACTORS: The contract type for this procurement will be a firm-fixed price and award will be made on the basis of best value to the Government, price and other factors considered. Selection will be based on the following evaluation factors, in order of importance: (1) Offerors capability to provide a quality service and facility that meets the Government's needs; (2) Past performance, caliber of offerors performance on previous contracts of a similar nature; and (3) Total cost or price. APPLICABLE PROVISIONS AND CLAUSES: The following clauses and provisions are incorporated by reference. FAR clauses and provisions can be read in their full text at http://farsite.hill.af.mil/vffara.htm and DFARS clauses and provisions can be read in their full text at http://farsite.hill.af.mil/VFDFARA.HTM. The clauses are to remain in full force in any resultant contract. FAR clauses 52.203-3 Gratuities 52.203-6 ALT.I Restrictions on Subcontractor Sales to the Government- Alternate I 52.204-4 Printed or copied- Double Sided on Postconsumer Fiber Content Paper 52.204-10 Reporting Executive Compensation and First- Tier Subcontract Awards 52.204-13 System for Award Management 52.209-6 Protecting the Government's Interest When Subcontracting with Contractors Debarred, Suspended, or Proposed for Debarment 52.212-4 Contract terms and conditions-commercial items 52.212-5 DEV Contract terms and conditions required to implement statutes or Executive Orders 52.217-7 Option for Increase Quantity-Separately Priced Line item 52.217-8 Option to Extend Services 52.217-9 Option to Extend the Term of Contract 52.219-8 Utilization of Small Business Concerns 52.219-9 Small Business 52.219-28 Post-Award Small Business Program Representation 52.222-3 Convict Labor 52.222-21 Prohibition of Segregated Facilities 52.222-26 Equal Opportunity 52.222-35 Equal Opportunity for Veterans 52.222-36 Affirmative Action for Workers with Disabilities (applicable over $15,000) 52.222-37 Employment Reports on Veterans 52.222-41 Service Contract Act of 1965 (services only) 52.222-42 Statement of Equivalent Rates for Federal Hires (services only) 52.222-43 Fair Labor Standards Act and Service Contract Labor Standard-Price Adjustment (Multiple Year and Option Contract) 52.222-50 Combating Trafficking in Persons 52.223-18 Contractor Policy to Ban Text Messaging While Driving 52.225-13 Restrictions on Certain Foreign Purchases 52.228-5 Insurance-Work on Government Installation 52.232-30 Installment Payments for Commercial Items 52.232-33 Payment by Electronic Funds Transfer- Central Contractor Registration 52.233-2 Service of Protest 52.233-3 Protest After Award 52.233-4 Applicable Law for Breach of Contract 52.252-2 Clauses Incorporated by Reference 52.252-6 Authorized Deviations in Clauses DFAR clauses 252.203-7000 Requirements relating to Compensation of Former DoD officials 252.203-7002 Requirements to Inform Employees of Whistleblower Rights 252.204-7004 Alt.A Central Contractors Registration 252.205-7000 Provision of Information to Cooperative Agreement Holders 252.211-7003 Item Identification and valuation 252.212-7001 Contract terms and conditions required to Implement Statutes or Executive Orders applicable to Defense Acquisition of Commercial items 252.222-7007 Representation Regarding Combating Trafficking in Persons 252.225-7012 Preference for Certain Domestic Commodities 252.225-7050 Disclosure of Ownership or Control by the Government of a Country that isa State Sponsor of Terrorism 252.226-7001 Utilization of Indian Organizations, Indian Owned Economic Enterprises, and Native Hawaiian Small business Concerns 252.232-7003 Electronic Submission of Payment Request and Receiving Reports 252.232-7010Levies on Contract payments 252.237-7010 Prohibition on Interrogation of Detainees by Contractor Personnel 252.243-7002 Request for Equitable Adjustment 252.247-7023 Alt.III Transportation of Supplies by Sea Instructions: Please submit written quote NLT Midnight, June 18, 20145 including tax ID#, Cage Code and POC on a cover sheet. All questions must be submitted NLT June 12, 2015, (noon) 12pm, answers will be posted on FEDBIZOPS by (noon) June 15, 2015. Please read the statement of work carefully, do not assume you will have the opportunity to correct any errors. Please list (3) Past Performance References at the end of your quote. All quotes or questions should be submitted to Tyna.m.stevens.mil@mail.mil. All questions must be submitted in writing. Please try to keep the quote as the Statement of Work to be sure you don't miss anything. Site vist Scheduled for June 10 @11:00. Please email me individuals who are attending.
 

Web Link

FBO.gov Permalink
(https://www.fbo.gov/spg/USA/NGB/DAHA19/W912SV-15-P-0015/listing.html)
 

Place of Performance

Address: USPFO for Massachusetts Building 522 Camp Edwards MA

Zip Code: 02542
 

Record

SN03754166-W 20150606/150605000411-d8a240bb02720e812584778647aea662 (fbodaily.com)
 

Source

FedBizOpps Link to This Notice
(may not be valid after Archive Date)

---

| FSG Index  |  This Issue's Index  |  Today's FBO Daily Index Page |