PERFORMANCE WORK STATEMENT CATERED MEALS 1. GENERAL. The Kanas Army National Guard (KS ARNG) has a requirement for catered meals to be delivered on 27 February 2018 through 31 March 2018 in support of a training event. Catering contractors shall provide catered meals in accordance with the following minimum requirements. 2. SERVING LINE SET-UP. All catered meals shall be set up in buffet-style serving lines. The catering contractor shall set up a serving line(s) to accommodate the headcount and meal period designated. Contractor shall have serving line(s) set up in the designated location and be ready to serve by the beginning of the specified meal times. The location will typically be available for caterer to set up approximately 30 minutes prior to meal time. Contractor shall ensure food on the serving line is replenished throughout the meal period. Contractor shall ensure the serving line is maintained in a clean and sanitary condition throughout the meal period, and is responsible for cleaning the serving line at the conclusion of the meal period. The Contractor is responsible for the set-up and tear-down of the dining area. 3. GOVERNMENT FURNISHED EQUIPMENT. The Government will provide an adequate number of tables to set up the serving line(s). The Government will provide and set up the tables and chairs for the dining area. Government equipment or appliances will NOT be provided for contractor use; electrical service and water will NOT be provided to the contractor for use in providing meals. The government will provide flatware, plates, cups, and napkins. 4. CONTRACTOR FURNISHED EQUIPMENT. The Contractor shall provide all containers, dispensers and serving utensils required for serving meals. The contractor shall provide all equipment and materials necessary for the preparation, storage, serving and removal of food and for cleaning the serving areas. The contractor is responsible for the heating and cooling sources to maintain food at appropriate temperatures. The contractor shall provide all water required for serving lines and cleaning. 5. MEAL TIMES AND LOCATIONS. Meal locations and serving times for this requirement are as follows: 5.1. Location: Ft. Riley KS. Camp Funston. Catered meals will be delivered to designated locations throughout period of performance. The serving location and headcount will be provided 72 hours in advance. Amount to be invoiced/paid will be based upon the headcount that was provided in each 72 hour notification. 5.2. Site Access: Contractors will need to coordinate with Ft. Riley Gate pass access to enter and exit Ft. Riley installation. Passes are good for 7 days at a time when coordinated in advance. POC for pass access is Mr. Mohlman 785-739-3138. 5.3. Meal serving times: Breakfast serving is 6:00 a.m. to 8:00 a.m. and dinner serving time is 5:00 p.m. to 7:00 p.m. 6. CONTRACTOR PERSONNEL. The contractor shall furnish enough personnel to run buffetstyle serving lines for the entirety of the meal serving periods, to include replenishing food and beverages and maintaining food at correct serving temperatures. Contractor personnel will serve
food from the buffet line, using appropriate portion sizes. 6.1. Employee status and appearance. All personnel performing work under this contract are employees of the contractor and are not employees of the government. Contractor shall identify one (1) employee as the on-site supervisor responsible for ensuring that meals are provided in accordance with this Performance Work Statement. Contractor personnel shall wear appropriate clothing that is well–fitted, laundered and repaired. Open–toe shoes or sandals are not permitted. Sleeveless blouses/shirts, low cut shirts or shirts that show bare midriff are not permitted. Fulllength pants or slacks are required; shorts are not permitted. Hats or hair nets are required, and facial hair must be covered with hair nets or masks. 7. FOOD SAFETY REQUIREMENTS. The contractor shall deliver all food in insulated containers that will maintain proper temperatures for the entire meal period. Contractor shall deliver food in a clean, covered vehicle. Food shall be maintained at safe temperatures, in accordance with Army Technical Bulletin Medical (TB Med) 530, Tri Service Food Code. At a minimum, hot items shall be maintained at 135 degrees Fahrenheit or above and cold items shall be maintained at 41 degrees Fahrenheit or below throughout the set-up and serving period. Contractor shall have food thermometers on site and check food temperatures throughout the meal period. The Unit POC or public health personnel may spot-check food temperatures upon delivery and at any time throughout the meal period. The contractor shall comply with all National Food Code, ServSafe, and other applicable federal/state/local health guidelines. 8. MENUS. Contractor will provide the specified menus, to include entree, starch, vegetable, bread, dessert, salad, and beverages. Contractor may propose deviations (substitutions) of menu items only if they meet the conditions identified in paragraphs 8.2 through 8.2.1.8 of this PWS. 8a. Menus options are provided below: Breakfast – The Breakfast Menu shall include, at a minimum the following: -
3 assorted fresh fruits 2 assorted 100% fruit juices 4 whole grain cold cereals (2 with sugar coating and 2 foliated 100% fortified) 1 meat item rotated daily 2-3 oz. per serving Two (2) grade (A) Large Eggs per Soldier 1 starch (potato item daily) 4 oz. serving Pancakes, French toast or waffles 2 per Soldier 2 breakfast pastries – raised or cake donut and sweet roll or pastry item Whole grain muffin, assorted breads, biscuits, rolls, bagels and English Muffins Coffee, tea, milk Low fat yogurt Condiments – 2 jams or jellies, peanut butter and low-fat cream cheese in individually packaged containers, butter or margarine
Dinner – The daily dinner menus shall include, at a minimum the following: - 1 meat entrée (baked, roasted or broiled) 4-6 oz. per serving when boneless, 6-8 oz. per serving with bone in - 1 starch (potato or starch) 4 oz. per serving - 1 cooked vegetable 6 oz. per serving - 2 seasonal fresh fruits varied between lunch-dinner meals - 2 desserts – (pie, cake, pastry, pudding etc.) - 2 assorted breads – 1 must be whole grain and 1 others – which may be hot rolls, cornbread,
garlic bread or biscuits - Variety of hot and cold beverages – i.e., coffee, tea water, juice, carbonated drinks, and milk - Appropriated condiments – butter, margarine, jams and jellies in individually packaged containers - A salad is required for lunch and dinner each day. The Salad is to include at a minimum the following items: o Leafy green salad with 3 fresh toppings o 4 different types of individually packets of salad dressing shall be provided. Two (2) of which must be low calories 8b. MINIMUM QUALITY OF FOOD PRODUCTS- The following specifications represent the minimum quality of food products to be used under this contract. A. Beef and Veal, USDA Grade Choice; b. Pork, Lamb, and Poultry, USDA Grad A (#1); c. Eggs and Dairy products, USDA Grade A; d. Frozen Food USDA Grade A; e. Fresh Produce, Fancy; f. Canned Products USDA Grade A. All other food products must be of comparable quality as defined above. 8.1 Condiments. Contractor will provide condiments (salt, pepper, barbeque sauce, mayonnaise, mustard, ketchup, salad dressing, etc.) appropriate for the meal being served. It is preferred that condiments be individually packaged. 8.2 Deviations. Catering contractors may suggest deviations from the proposed menus only in accordance with the deviation allowances identified below. All requested deviations shall be submitted with the contractor’s quotation, and will be routed through the Contracting Officer for written approval of the State Food Program Manager. Approved deviations will be incorporated into the contract/purchase order. Once the contract/purchase order has been issued, no further deviations or substitutions are authorized. 8.2.1. Deviation Allowances: 8.2.1.1. Entrée. A deviation meats is acceptable but cannot be repeated throughout the 14 day menu. 8.2.1.2. Starch. A deviation of a starch item in different preparation style may be considered. For example, mashed potatoes may be proposed as a substitute for scalloped potatoes, French fries, or another potato dish. Pasta or rice may not be proposed as a substitute for potatoes. 8.2.1.3. Vegetable. A deviation of a vegetable of a different type that is complementary to the main entrée may be considered. For example corn, beans or broccoli may be proposed as a substitute for green beans. A fruit or starch may not be proposed as a substitute for a vegetable. 8.2.1.4. Salad. No deviations will be considered. 8.2.1.5. Bread. A deviation of bread of a different type may be considered. For example dinner rolls may be proposed as a substitute for sliced bread. However, if Garlic Bread is specified in the menu it may not be substituted with another type of bread. 8.2.1.6. Dessert. A deviation of a dessert of a different type may be considered. For example carrot cake or white cake may be proposed as a substitute for chocolate cake. However, fruit, cookies, Jell-O™, or cinnamon rolls may not be proposed as a substitute for cake. 8.2.1.7. Beverage. No deviations will be considered. 9. HEADCOUNT (QUANTITY): Estimated Personnel count for the training event is a minimum of
640 and a maximum 801 for each breakfast and dinner meal. 9.1 HEADCOUNT DOCUMENTATION. All soldiers shall be accounted for on a headcount roster prior to receiving their meal. At the end of the meal period, the Unit Point of Contact (POC) or Unit Commander shall document the total headcount, and obtain the caterer representative’s concurrence/non- concurrence. The Unit POC or Commander and the caterer representative shall sign or initial the roster. A copy of the completed/signed roster for each meal shall be submitted to the Food Service Manager and the Contracting Officer no later than the close of business on the day the last meal is served. The headcount roster shall be the supporting documentation for the Wide Area Workflow (WAWF) Invoice and Receiving Report. 9.2 EXCESS FOOD. If the actual headcount is lower than the quantity of meals ordered, the contractor may allow seconds until all food is consumed up to the contracted number of meals. Any food remaining after all soldiers have eaten shall be removed from the Government installation by the contractor and may be donated in accordance with FAR 52.226-6 Promoting Excess Food Donation to Nonprofit Organizations (May 2014) (42 U.S.C. 1792). 10. GOVERNMENT POINTS OF CONTACT (POC’s) 10.1. CONTRACTING OFFICER. The Contracting Officer is the ONLY person authorized to make changes in the terms and conditions of the contract. The vendor shall call the Contract Specialist before making any changes requested by the Unit POC or other unit personnel. The Contracting Officer for this acquisition is: Kristy Rubio Office Phone: (785) 646-1246 Email: Kristy.a.rubio.mil@mail.mil 10.2. UNIT POINT OF CONTACT (POC)/ COMMANDER. The contractor shall coordinate delivery of meals with the Unit POC. In the absence of the Unit POC, the Unit Commander may coordinate with the caterer staff. The Unit POC, Unit Commander, and other unit personnel are NOT authorized to make any changes to the terms and conditions of the contract. The Unit POC/Commander shall call the Contracting Officer listed above BEFORE requesting any changes to the contract. The Unit POC shall be the primary liaison with the caterer staff for the duration of the contract. The Unit POC for this requirement is: Unit Point of Contact information will be provided prior to the awarded contractor. 11. APPLICABLE GUIDELINES/REGULATIONS. The following guidelines and/or regulations are applicable to this requirement. AR 30-22 Army Food Program Army Technical Bulletin Medical (TB Med) 530, Tri Service Food Code U.S. Army 3-44, Catered Meals http://www.apd.army.mil/epubs/DR_pubs/DR_a/pdf/web/r30_22.pdf National Food Code, ServSafe, and other applicable federal/state/local health guidelines. 12. APPLICABLE FORM. A Headcount Roster shall be completed for each meal, and shall be the official supporting document for the WAWF Invoice and Receiving Report. 13. SELECTION CRITIERA. Each vendor will submit with their bid a menu consisting of the meal plan for the duration of this contract to include what is being served for breakfast and dinner
each day.