89--Contract Meals BPA for Battle Creek ANGB With The Potential For 4 Additional Option Years

DESCRIPTION OF SERVICES. The contractor shall furnish all personnel, food items, supervision, parts, materials and transportation necessary to provide prepared meals for the 110th Force Support Squadron (110 FSS), Michigan Air National Guard Base Dining Facility, in Battle Creek, Michigan. The contractor shall perform the requirements in this SOW and conform to the professional standards identified in this contract, and shall follow all applicable instructions and directives as identified by this SOW. The contractor shall submit reports and documentation as identified throughout this PWS. Requests for such reports and documentation and responses shall be coordinated through the government Contracting Officer's Representative (COR). Contractor shall provide any documentation of recurring training to the COR. Such training includes, but is not limited to, SDS, ServSafe, OSHA. Contractor responsibilities shall include, but are not limited to, safely and sanitarily transporting meals to Battle Creek ANGB, and ensuring that meals are ready for immediate service to military members. Contractor personnel shall serve the meals in accordance with (IAW) all applicable laws and regulations. The Contractor shall be responsible for maintaining quality control of contractor provided services, and in the event of contingency, perform all required tasks to ensure continued services. 1.1. GENERAL 1.1.1. The 110th Force Support Squadron is requesting lunch meals for the below-listed UTAs. The number of meals listed is based on past attendance and is not expected to be exceeded for any date. 1.1.2. UTA DATES TBD: 1.1.3. CONTRACT MEALS: 1.1.3.1. Shall have two separate serving lines, one main line, and one short-order line. At a minimum, the main line will consist of: 1.1.3.2. Two meat options at minimum of 4 oz. by weight 1.1.3.3. Two starches at minimum of cup 1.1.3.4. Two vegetables at minimum of cup serving 1.1.3.5. Gravy (as needed) 1.1.3.6. Garden salad/salad mix (lettuce, shredded carrots, shredded red cabbage) 1.1.3.6.1. Tomatoes: diced, cherry or grape tomatoes 1.1.3.6.2. Shredded Cheddar cheese 1.1.3.6.3. Bacon bits 1.1.3.6.4. Croutons 1.1.3.6.5. Broccoli crowns 1.1.3.6.6. Olives 1.1.3.6.7. Diced bell peppers 1.1.3.6.8. Minimum of four varieties of dressing, with at least one lite or low/non-fat version 1.1.3.7. Specialty salads, minimum of two (coleslaw, potato salad, macaroni salad) plus low fat cottage cheese 1.1.3.8. Two types of fresh fruit 1.1.3.9. Two types of desserts 1.1.3.10. Rolls with butter or margarine alternative 1.1.3.11. Milk (2%, and chocolate) - 5-gallon burp bags for milk dispensers 1.1.3.12. Two types of juice mix for dispensers 1.1.3.13. Condiments, to include, but not limited to, mayonnaise, catsup, mustard and BBQ-sauce Sample menu and minimum serving amounts included in Appendix A. 1.1.4. Menus shall be submitted for approval to the Government at least 14 days prior to scheduled events, menus must be equivalent to the ANG 12 month menu. (Provided upon acceptance of contract.) The Contracting office (KO) or designated representative will provide approval of menus within 5 days of submission. W912JB-15-A-8000 Page 4 of 26 1.1.5. Contractor's Food Preparation Facilities shall comply with sanitation requirements of the US Department of Health and Human Services, 2013 FOOD CODE. These facilities shall also be subject to inspection by the 110th Wing Public Health Personnel for approval. 1.1.6. The contractor shall serve food in standard portions as described in above paragraphs, IAW the Air Force Automated Recipe Service, unless the patron requests SMALLER portions. The two serving lines shall be not closed down without guidance from the Dining Hall Manager and/or Shift Leader. 1.1.7. Any and all government equipment utilized by Contractor shall be use in accordance with prescribed manufacture's guidelines. All food prepared and served shall meet current food code guidance. Specific equipment items, if utilized, will need to be cleaned by the contractor. The items are limited to dessert carousels, steam serving lines, reach-through coolers, reach-through warms and cold tables. Contractor shall be responsible for replenishing hot food items, salad items, desserts and beverages. All food temperatures are to be within food code guidelines. 1.1.8. All food items must be prepared and ready to be served no later than 30 minutes prior to the designated serving times for each day of performance period (UTA). Current serving times are 1100 - 1230. Times are subject to change due to mission requirements. 1.1.9. Meal cost per plate shall be broken into service cost and food cost separately. 1.1.10. Vendor will submit invoice to COR NLT 5 business days from date of service. 1.1.11. If short notice cancellation of meals causes the vendor to incur otherwise non-billable costs for perishable food, the vendor shall be reimbursed for those food costs, provided the food has no alternative business use and is itemized and approved by the contracting officer for reimbursement. 1.2. PERFORMANCE 1.2.1. Foods, as purchased, may be scheduled to be delivered to the Michigan Air National Guard Base, Battle Creek no sooner than 0830 on the Saturday of UTA. Food preparation on kitchen equipment in government Dining Facility is NOT authorized. NO COOKING IS ALLOWED ON BASE. Holding food to temperature in the walk-in refrigerator, food warmers, serving line, salad bars and dessert bars is required. As food is prepared off-site, it shall be delivered no later than 30 minutes prior to scheduled serving time. 1.2.2. The quality and serving sizes of the food served will be equivalent to commercially available prepared meals. If the Contractor requests to deviate from the proposed menus, changes must be coordinated with the Base Services Manager and approved by the Contracting Officer in writing two weeks prior to proposed UTA period of performance. 1.2.3. Contractor will coordinate with Contracting Officer's Representative (COR) for meal planning and base access requirements no later than the two weeks prior to the scheduled UTA performance period. 1.2.4. Contractor will purchase food for the performance of this contract only from approved vendors IAW the FDA Food Code guidelines. A list of food sources used in preparation of each UTA performance period will be provided to the COR no later than the Tuesday prior to the scheduled UTA performance period. 1.2.5. All uneaten (unused) food portions provided under this contract shall be properly wrapped and dated, and shall remain the property of the government. 1.2.6. For sanitation requirements, the contractor shall comply with all federal, state, and Air Force mandated food preparation, sanitation, storage, transport, and service requirements. AFI 48-116, Food Safety Program, has all chapters available at www.e-publishing.af.mil. At no time shall abrasive cleaners or scrubbing devices be used on appliances or equipment. All equipment shall remain free of scratches and scrub marks due to improper cleaning practices. 1.2.7. Steam table and Serving line: Wipe, clean and sanitize the serving line, tray slide, sneeze guards, counter tops, bread warmer, during use to facilitate a clean appearance. 1.2.8. Affirmative Procurement. The contractor shall comply with the requirements of the Air Force Affirmative Procurement Program (AFAPP) and Environmental Protection Agency's (EPA) Comprehensive Procurement Program. Affirmative Procurement is the purchase of supplies and services containing post-consumer, recycled or recovered materials. The contractor shall support the program by identifying, pursuing, and tracking the procurement of these items where applicable. 1.3. CONTRACTOR PERSONNEL: W912JB-15-A-8000 Page 5 of 26 1.3.1. The contractor shall furnish supervisory and direct labor personnel to accomplish all work required. 1.3.2. No employee employed for the performance of work under this contract by the contractor is considered an employee of the government. 1.3.3. Contractor Supervision - any attendant supervisor, or other supervisors designated in writing to act in the contractor's behalf, shall be present during all hours when contract employees are working. Contractor must provide the COR a written designation of the supervisor via email on the Tuesday prior to each UTA performance period. After normal duty hours, the manager or designated alternate shall be available within 1 hour. The contract manager and alternate, or alternates, must be able to read, write, speak, and understand English. The positions shall at no time be vacant. They shall comply with installation rules and regulations for motor vehicle use on the base. 1.3.4. Loitering: Contract personnel shall not loiter in any working or patron area. Upon satisfactory completion of their assigned shift and after being released by their shift supervisor, employees shall promptly depart from the dining facility and from the ANG base. 1.3.5. Use of Alcoholic Beverages/Drugs: The use of alcoholic beverages or illegal drugs by contractor personnel while on duty is strictly forbidden. Any violation shall be cause for immediate removal of the offender(s) by the contractor from further work. Removal of employees for such cause does not relieve the contractor of the requirement to provide sufficient personnel to adequately perform services. 1.4. HOURS OF OPERATION 1.4.1. Normal. Current serving times are 1100 - 1230. Times are subject to change due to mission requirements. The contractor shall maintain operating hours at the Battle Creek Air National Guard Dining Facility. If hot meals are delivered, ready to serve, they shall be delivered no earlier than 30 minutes prior to the designated serving time. Paperwork must be presented to COR upon arrival to destination prior to set-up and serving that states time and temperature for each food item. Paperwork must be legible, stating when products were removed from Contractor's ovens, along with cold items, unless cold items are sealed (milk, store bought pre-made salads.) 1.4.2. Quality Control (QC). The contractor must establish and maintain a complete Quality Control Plan (QCP) for the performance requirements of this contract. The QCP may be reviewed by the government. The inspecting plan must include procedures to identify, prevent, and ensure non-recurrence of defective services. Records of the contractor's quality inspections shall be maintained for the life of the contract, and made available for government inspection as requested. 1.4.3. Quality Assurance. The Government shall periodically evaluate the contractor's performance by appointing a COR to monitor performance to ensure services are received. The COR will evaluate the contractor's performance through intermittent on-site inspections, review of the contractors QCP, and receipt of any customer complaints. The Government may inspect each task as completed or increase the number of quality control inspections if deemed appropriate because of repeated failures discovered during QC inspections or because of repeated customer complaints. Likewise, the Government may decrease the quantity of inspections if performance dictates. The Government will also receive and investigate complaints from various customers. Initial customer shall be validated by Government personnel and in cases of disagreement with customer(s); the final determination of the validity shall be made by the KO. 1.4.4. Air National Guard Weekends: The MI Air National Guard supports several ANG units performing active duty requirements one weekend each month. The contractor will be furnished a tentative list of these active duty weekends which is subject to change with a 72 hour notice. The contractor shall provide sufficient personnel at the base Dining Facility to hand the monthly ANG weekends, which is usually one weekend per month.