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FOOD ATTENDANT, PREPARATION AND CLEANING SUPPORT SERVICES FOR POINT MUGU AND PORT HUENEME DINING FACILITIES.

Active
Federal

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The Department of the Navy, specifically through the Cnrsw, is forecasting a requirement for food attendant, preparation, and cleaning support services. These services will be utilized to maintain operations at the dining facilities located at Point Mugu and Port Hueneme. The project is categorized under NAICS code 722310 and will be performed in Ventura. This forecast indicates a future need for comprehensive dining facility support to ensure efficient food service and sanitation standards are met at these naval installations.

General Info

Navy seeks food preparation, attendant, and cleaning services for Point Mugu and Port Hueneme.

NAICS

722310 - Food Service Contractors

Place of Performance

VENTURA, USA

Set-Aside

NONE

Documents

0

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Organization & Contact Information

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AgencyDepartment Of The Navy → Cnrsw
ContactsNo contacts available
OfficeN/A
Office AddressN/A
ContactsNo contact information available

Full Description

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FOOD ATTENDANT, PREPARATION AND CLEANING SUPPORT SERVICES FOR POINT MUGU AND PORT HUENEME DINING FACILITIES.

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NAICS: 722310
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This sources sought announcement is a market research effort by the Department of Veterans Affairs to identify qualified small businesses capable of providing comprehensive food service operations for the ASPIRE Center in San Diego, California. The selected contractor will be responsible for the management, procurement, and delivery of nutritionally adequate, safe, and veteran-centric meals, including breakfast, lunch, and dinner, as well as scheduled nourishments. Key requirements include strict adherence to FDA Food Code and HACCP standards, the employment of a Registered Dietitian Nutritionist to ensure nutritional adequacy, and the implementation of VA Healthy Diet Guidelines. The scope also encompasses the support of a Healthy Teaching Kitchen program, the provision of special occasion meals, and the management of therapeutic and texture-modified diets. Operational expectations include maintaining a three-week cycle menu, implementing rigorous food safety and sanitation protocols, and adhering to Green Environmental Management Strategies through the use of biobased products. The contractor must provide detailed contingency plans for emergencies and maintain high quality assurance standards, including resident satisfaction surveys and regular audits. Personnel must meet specific certification requirements, such as Food Protection Manager certification, and comply with strict hygiene and security protocols. Interested parties must submit a detailed capability statement and company information to demonstrate their expertise in healthcare food service management.
262-NETWORK Contract Office 22 (36C262)

POSTED

3 days ago

DEADLINE

in 24 days
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