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USAREUR Support Contract

Section C
-
5.1.2.3.3

Food Services


PWS, Version 5.0



September 2003

C
-
5.1.2.3.3
--

1


Functional Area 5.1.2.3.3

Troop Services

Food Services

Table of Contents

1 INTRODUCTION

................................
................................
................................
....................

3

2 SCOPE OF SERVICES

................................
................................
................................
..........

3

2.1 WORK AREA AND SY
STEM DESCRIPTION

................................
................................
...

3

2.2 STANDARDS OF PER
FORMANCE

................................
................................
.................

3

2.3 MAINTENANCE AND
SERVICE
(M&S) PLAN

................................
................................
.

3

2.4 LANGUAGE REQUIRE
MENTS

................................
................................
........................

3

2.5 REQUIREMENT FOR
U.S. CITIZENS

................................
................................
..............

4

2.6 CERTIFICATIONS A
ND TRAINING

................................
................................
.................

4

2.7 HOURS OF OPERATI
ON

................................
................................
................................
.

4

3 SCHEDULED TASKS

................................
................................
................................
.............

4

3.1 DFAC ADMINISTRAT
ION

................................
................................
................................

4

3.1.1 MENU PLANNING

................................
................................
................................
.....

4

3.1.2 SUBSISTENCE OR
DERING, RECEIPT, STO
RAGE, ACCOUNTABILITY

.................

4

3.1.3 MAINTAIN DININ
G FACILITY ACCOUNTS

................................
...............................

5

3.1.4 MAINTAIN AFMIS

ACCOUNTING SYSTEMS

................................
...........................

5

3.1.5 CLASS I RATION

MANAGEMENT

................................
................................
............

5

3.2 FOOD PREPARATION

................................
................................
................................
.....

5

3.3 MEAL SERVICE


DFAC OPERATIONS

................................
................................
.........

5

3.3.1 OPERATE DINING

FACILITIES

................................
................................
................

5

3.4 MEAL SERVICE
--

REMOTE/FIELD FEEDING

OPERATIONS

................................
........

6

3.5 HEADCOU
NT

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................................
................................
...................

6

3.6 CLEAN DINING ARE
A

................................
................................
................................
.....

6

3.6.1 PREPARE, MAINT
AIN AND CLEAN DINING

AREAS.

................................
..............

6

3.6.2 WEEKLY CLEANIN
G

................................
................................
................................
.

6

3.7 FOOD SERVICE

EQUIPMENT AND UTENSI
L CLEANING

................................
.............

6

4 UNSCHEDULED TASKS

................................
................................
................................
........

7

4.1 MULTI
-
NATIONAL FORCES SUPP
ORT SERVICES

................................
.......................

7


USAREUR Support Contract

Section C
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Food Services


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Performance Requirements Summary



List of Technical Exhibits (TEs)

Exhibit Number

Title



5.1.2.3.3


001

Menu Standards



5.1.2.3.3


00
2

Meals Prepared


Historical Workload



5.1.2.3.3


003

Meals By DFAC


Historical Workload



5.1.2.3.3


004

Food Service Operations


New Contract Exhibit


USAREUR Support Contract

Section C
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5.1.2.3.3

Food Services


PWS, Version 5.0



September 2003

C
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5.1.2.3.3
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3


Functional Area 5.1.2.3.3

Troop Services

Food Services

1

INTRODUCTION

The Contractor shall pr
ovide Full Food Service (FFS) with Government Furnished food. The
Contractor shall provide all other resources necessary as defined in this contract except
Government
-
furnished property and services, as specified in Section C.3.

The Contractor shall procu
re all material, equipment, and supplies incidental to the provision
of services required by this Contract on a cost reimbursable basis in accordance with
paragraph 1.5.1 of Section C
-
1 of this PWS. In that context, the Contractor shall furnish all
equipm
ent, materials, and supplies, except those designated as Government
-
furnished,
necessary to perform the requirements described herein.

2

SCOPE OF SERVICES

The Contractor shall provide food services to contingency operations in accordance with the
USAREUR “Bl
ue Book,”
Base Support and Quality of Life Standards at Base Camps,
and the
USAREUR “Red Book,”
Base Camp Facility Standards

published by Headquarters, United
States Army, Europe. All food services work shall be performed by qualified personnel in
accorda
nce with applicable Army regulations and documents listed in Section C
-
6 of this
PWS, which include, but are not limited to, AR 30
-
22, “The Army Food Program,” and DA
PAM 30
-
22, “Operating Procedures for the Army Food Program.”

2.1

WORK AREA AND SYSTEM

DESCRIP
TION

The Contractor shall operate Dining Facilities (DFACs) and provide meals to remote
locations. DFACs currently operating within the scope of this contract are listed in TE
5.1.2.3.3


003. The Government reserves the right to open or close dining fac
ilities during
the contract period. A closure may be indefinite or for a specified period. The Contractor will
be given at least 48 hours prior notice of any change. Notification of openings and closings
of dining facilities will be made in writing. When c
losing a designated building they will be
cleaned and supplies shall be transferred as specified.

2.2

STANDARDS OF PERFORM
ANCE

The Contractor shall provide a minimum of 3 meals a day per person. The Contractor shall
serve 3 hot meals per day at DFACs. At the
direction of the ACO, the Contractor shall also
serve a midnight meal for shift workers. The Contractor shall
provide hot meals to remote
locations from the DFAC or through the use of field feeding equipment.

2.3

MAINTENANCE AND SERV
ICE (M&S) PLAN

Contractor
food service includes development and execution of an M&S Plan for Food
Services. The components of the M&S Plan are detailed in Section C
-
1, Paragraph 1.2.15.

Once approved, the Contractor’s M&S Plan is the baseline for tracking expenditures against
the
approved budget (the Annual Execution Plan) and for evaluating performance in
accordance with the funded and established schedules.

2.4

LANGUAGE REQUIREMENT
S

Level 2


All food service workers shall have language proficiency equal to Level 2, in
accordance wit
h paragraph 1.4.3, Section C
-
1 of this PWS.

USAREUR Support Contract

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2.5

REQUIREMENT FOR U.S.

CITIZENS

None

2.6

CERTIFICATIONS AND T
RAINING



The Contractor shall provide medical screening for DFAC personnel;



The Contractor shall provide sanitation training for all food service personnel as

prescribed by
TB MED 530;



The Contractor shall provide a dining facility manager and alternate for each DFAC to
direct work and be responsible for meeting specified performance standards.

2.7

HOURS OF OPERATION

The Contractor shall establish standard meal ser
vice hours in coordination with the
Customer and Installation Menu Board. Hours of operation will be approved by the ACO.

3

SCHEDULED TASKS

The Contractor shall perform the tasks identified in this section on a recurring or scheduled
basis. Scheduled work
, as specified in the M&S Plan will be authorized coincident with
approval of the Contractor’s M&S Plan and issue of the Task Order by the CACO.

3.1

DFAC ADMINISTRATION

The Contractor shall manage dining facility operations using the AFMIS automated record
ke
eping system. AFMIS shall be used to perform these functions: menu planning,
subsistence ordering/receiving, subsistence accountability, maintenance and review of
account status information and AFMIS generated forms. The AFMIS automated record
keeping sy
stem is used IAW AIS Manual 25
-
L37
-
AJK
-
ATT
-
EM
-
4, End User Manual for Army
Food Management Information Systems Dining Facility Operations. Other required forms
will be maintained IAW the Modern Army Record Keeping System (MARKS).

3.1.1

Menu Planning

The Contract
or shall plan menus for regular, short order, fitness (low calorie), (carryout,
brunch, supper, midnight and special meals) to comply with FM 10
-
23
-
2 and meet the menu
requirements specified in TE 5.1.2.3.3
--

001 of this PWS. The Contractor shall attend
quarterly installation menu board meetings, modify daily menus in accordance with
installation guidance, and develop caloric values for menus.

3.1.2

Subsistence Ordering, Receipt, Storage, Accountability

The Contractor shall receive, inspect and store subsisten
ce in accordance with Chapter 13,
FM 10
-
23
-
2, and TB MED 530.

3.1.2.1

Verifying and Maintaining Subsistence Inventories

The Contractor shall verify subsistence, initiate subsistence vendor discrepancy reports,
and notify the Veterinary Activity upon discovery of f
ood that has exceeded the
expiration date. The Contractor shall maintain subsistence inventories
--

at least 5 days
of dry, chilled, or frozen provisions in DFACs.

3.1.2.2

Subsistence Total Order and Receipt Electronic System (STORES)

The Contractor shall p
erform
subsistence ordering functions using STORES. The
Contractor shall be responsible for
implementation of STORES and all of its functions, to
include downloading of information from the Defense Supply Center, Philadelphia,
USAREUR Support Contract

Section C
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consolidating requisitions from bas
e camps, and ordering and receipts of all subsistence
supplies.

3.1.3

Maintain Dining Facility Accounts

Maintain individual dining facility accounts within allowable monetary standards monthly (no
more than +3% overspent or no more than

10% underspent) and annu
ally (zero or
underspent).

3.1.4

Maintain AFMIS Accounting Systems

Enter manual generated data in AFMIS; maintain GFP; purchase and stock each facility with
expendable/durable items and cleaning supplies; issue commercial prepackage meals and
enhancements.

3.1.5

Clas
s I Ration Management

Provide Class I ration management, which includes ordering, receipt, storage and
redistribution for all camps to include hilltops and outposts.

3.2

FOOD PREPARATION

The Contractor shall provide food preparation service for all menus speci
fied in TE 5.1.2.3.3
--

001, Menu Standards. Food shall be prepared in accordance with standards and guides
specified in TB MED 530, AFMIS TM 10
-
412, menu standards listed at TE 5.1.2.3.3
--

001,
and FM 10
-
23
-
2.

3.3

MEAL SERVICE


DFAC OPERATIONS

3.3.1

Operate Dini
ng Facilities

The Contractor shall prepare three "A" ration meals per day utilizing Government furnished
food and provide limited food service during non
-
meal hours. At the direction of the ACO,
the Contractor may be required to serve a midnight meal for
shift workers who work night
shifts and may be required to provide limited 24 hour services (includes non
-
meal hours) of
soups, hot/cold beverages, cold sandwiches, snacks, cold cereal, fruits, chips, and
condiments. The Contractor shall provide meal serv
ice to meet the performance
requirements below:



Serve meals and maintain self
-
service items, ice and beverages during designated
meal serving periods;



Provide dinnerware, utensils and trays to diners. Ensure clean and sanitized
dinnerware, utensils and t
rays are available to diners without delay 100% during the
schedule meal serving period;



Display nutrition posters, table tents and guide to good eating cards;



Post menus with caloric values;



Set up, display food and break down serving lines.

3.3.1.1

Holiday Ser
vice

The food service officer in coordination with the ACO may establish special meal service
hours for Thanksgiving, Christmas and other holidays and special occasions authorized
by the task force commander. Increased attendance can be expected and extend
ed
hours may be necessary. Menu items and the number of meals to be served for these
holidays can be expected to increase.

USAREUR Support Contract

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3.3.1.2

Extended Service Hours.

It is expected that one or more of the dining facility will periodically be required to extend
its service b
eyond normal hours e.g., in the event of fire, rescue operations, civil
disturbances, severe weather, alerts, training exercises, troop movements and
mobilization operations. The ACO may, pursuant to this provision, direct the Contractor
to provide extende
d services for using units. The Contractor will be given maximum
notice of any change. Payments for extended services will be at the rates set forth in the
applicable contract line item number (CLIN) entitled "Extended Services" and only to the
extent orde
red and actually performed. If service is extended for part of an hour, the
amount paid the Contractor will be prorated (e.g., if service is extended for 45 minutes,
payment will be made at 45/60 or 3/4 of the hourly rate.)

3.4

MEAL SERVICE
--

REMOTE/FIELD FEE
DING OPERATIONS

The Contractor shall establish remote/field
-
feeding operations upon request to include at
least two hot meals daily. Other specialized meals or frequencies shall be approved by the
ACO.

The Contractor shall d
istribute Class I Rations to A
rmy hilltop dining facilities. (
The
Contractor may satisfy the requirement to deliver Stars and Stripes newspapers to remote
sites by combining the newspaper delivery with the meal delivery.)
The Contractor shall
clean and store soiled equipment upon ret
urn to the dining facility.

3.5

HEADCOUNT

Provide headcount service to meet the performance requirements below:



Perform headcount and control entry;



Maintain Headcount and Forms at Each Station;



Maintain Diner Flow;



Facilitate Employee Meals

3.6

CLEAN DINING AREA

3.6.1

Prepare, Maintain and Clean Dining Areas.

Each diner is afforded a clean area to eat without delay. Appropriate condiments are
available without delay. Condiment containers and napkin holders are visible clean and
contain product. Dining areas are clean
prior to the scheduled start of the meal period and
prior to closing for the day. Provide clean dinnerware.

3.6.2

Weekly Cleaning

Clean dining area weekly: Dining room tables, chairs, booths (including chair legs, rungs
and framework) walls, baseboards, windo
w ledges, doors/doorframes, ceiling fans, TV’s,
pictures, wall art, artificial plants, light fixtures, globes/lenses, trophies / display cases,
drapes/curtains and venetian blinds. Dining area and furniture are visibly free of dirt,
grease, residue and fo
od particles.

3.7

FOOD SERVICE

EQUIPMENT AND UTENSI
L CLEANING

Clean food service equipment and utensils to meet performance requirements below:



Cleaning
--

Clean all non
-
food contact surfaces; Clean and sanitize all food contact
surfaces; Clean/sanitize equipm
ent and utensils as applicable using mechanical,
manual or the in
-
place method; Air
-
dry equipment and utensils after items have been
cleaned and sanitized; Protect clean and sanitized equipment and utensils from
USAREUR Support Contract

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contamination between uses. Drain, clean, f
ilter and replace fat/oil in fryers. Clean
and sanitize storage compartments of ice making machines.



Dishwashing Machine Failures
--

Notify the ACO in the event of power or mechanical
failures and when the final rinse contact temperature in dishwashing ma
chines
or manual cleaning / sanitizing cannot be maintained; i.e., mechanical or electrical
failures.

4

UNSCHEDULED TASKS

The Contractor shall perform unscheduled food service t
asks identified in this section as
directed by the ACO.

4.1

MULTI
-
NATIONAL FORCES SUPP
ORT SERVICES

Provide support and services to multi
-
national forces as indicated in multi
-
national task order
detailing the service, frequency, duration, and level of support

to be provided.


USAREUR Support Contract

Section C
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Food Services


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2003

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PERFORMANCE REQUIREMENTS SUMMARY

SECTION 5.1.2.3.3 FOOD SERVICES









PWS

Para.

5.1.2.3.3

Requirement Text

Quality

Quality AQL

Method of
Surveillance

Timeliness

Timeliness
AQL

Method of

2.3

Execution of the
Food Service
Maintenanc
e and
Service Plan

Service and maintenance are
provided in accordance with
the approved M&S Plan.

4.0%

Random
Sampling

Service and
maintenance are
performed within the
timeframes prescribed in
the M&S Plan.

4.0%

Random
Sampling

2.6

Sanitation Training

Al
l food service personnel are
trained IAW
TB MED 530 100
% of the time


4.0%

Records
Review

Food Service personnel
are trained prior to
beginning work.

4.0%

Records
Review

3.1.3

Maintain Dining
Facility Accounts

Maintain dining facility
accounts within all
owable
monetary standards monthly
(no more than +3% overspent
or no more than

10%
underspent) and annually
(zero or underspent).

4.0%

Records
Review

N/A

N/A

N/A

3.2

Maintain Subsistence
inventories

Inventory level in each dining
facility equals 5 days o
f dry,
chilled, frozen rations.

4.0%

Records
Review

N/A

N/A

N/A

USAREUR Support Contract

Section C
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PWS

Para.

5.1.2.3.3

Requirement Text

Quality

Quality AQL

Method of
Surveillance

Timeliness

Timeliness
AQL

Method of

3.3.1

Operate Dining
Facilities


Meal
Service

Three Class A Meals
prov
ided IAW approved stds.
And menu. Fourth meal
provided as directed by ACO.

Minimum of 2 items from
each food group available for
service throughout the meal
serving period. Self
-
service
items are available for diners
without delay.

2.5%

Random
Sampling

Th
e regular menu is
served at a rate of
((insert number))
diners
per minute, per line.

The short order menu is
served at a rate of
((insert number))
diners
per minute, per line.

2.5%

Random
Sampling

3.4

Remote Food
Service Operations.

Minimum Two Class A Me
als
provided IAW approved stds.
and menu.


2.5%

Random
Sampling

Meals provided within
meal time window

2.5%

Random
Sampling

3.5

Cleaning Dining
Areas

Dining area and furniture are
visibly free of dirt, grease,
residue and food particles.

2.5%

Random
Samp
ling

Each diner is afforded a
clean area to eat without
delay.

2.5%

Random
Sampling


USAREUR Support Contract

Section C
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Technical Exhibit 5.1.2.3.3


001


(page 1)

Menu Standards


Standards: Menus are 100% in compliance with FM 10
-
23
-
2 and the following:


Regular Breakfast Menu:



2 100% f
ruit juices, orange juice and one other.



5 assorted fresh fruits (bananas daily)



1 hot cereal



6 whole grain cold cereals (3 with sugar coating and 2 foliate 100% fortified)



1 meat item rotated daily, bacon and cream beef daily



Pasteurized eggs to be used f
or assorted omelets and cholesterol
-
free eggs. Whole
shell eggs to be used for over medium and hard fried eggs and hard
-
boiled eggs only.



2 starches (potato item daily)



Pancakes, French toast or waffles



2 breakfast pastries


raised or cake donut and sweet

roll or pastry item



Whole grain muffin; 4 assorted breads, biscuits, bagels and English muffins



Hot (fresh baked) biscuits, rolls or muffins offered daily



Butter and margarine



Coffee; tea; milk



Low fat yogurt and required fitness menu items (see below)



Co
ndiments


2 jams or jellies, peanut butter, and low
-
fat cream cheese

USAREUR Support Contract

Section C
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Food Services


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Technical Exhibit 5.1.2.3.3


001


(page 2)

Menu Standards


Regular Lunch and Dinner Menu:



1 soup


cream or broth



2 meat entrees (1 baked, roasted or broiled) with appropriate sauces o
r gravies



2 starches (potato item daily)



2 cooked vegetables


dark green or deep yellow



Salad bar and 3 pre
-
portioned salads (not including short order items)



Assorted dressings
-

2 fat
-
free or low calorie, vinegar and oil



2 seasonal fresh fruits varied b
etween the lunch
-
dinner meals



4 desserts
-

2 of which shall be pie, cake or pastry items and 2 of which shall be fitness
oriented, e.g., chilled fruit, frozen yogurt, gelatin or pudding



3 assorted breads


1 whole grain loaf and 2 others
-

hot rolls, cornb
read, garlic bread or
biscuits (hot biscuits, rolls or muffins offered at lunch and dinner meals)



Butter and margarine, jams, jellies



Variety of hot and cold beverages


coffee, tea, water, juice, carbonate drinks and milk



Appropriate condiments


Lunch & D
inner Short Order Menu:



2 soups


1 cream and 1 broth



Chili con carne



6 different sandwiches or meat entrees


3 grilled, 2 cold deli and 1 low fat entrée daily
(hamburgers, cheeseburgers and hot dogs each meal)



3 starches
-

French fries, onion rings and a
ssorted chips



Appropriate condiments


butter, margarine, jams and jellies



Salads, desserts, and beverages shall be the same as offered for the regular lunch and
diner menu

USAREUR Support Contract

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Technical Exhibit 5.1.2.3.3


001


(page 3)

Menu Standards


Salad Bar Menu:



Leafy
green salad with 10 fresh toppings



Lettuce, tomatoes, carrots, cucumbers and 6 additional vegetables rotated daily



Cooked egg



Breadcrumbs (croutons)



Bacon bits



Cheese



Cottage cheese



Lemon slices



Parmesan and Romano cheese



7 dressings; 5 regular, 2 low fat/
no fat; in addition to oil and vinegar



Individual salad dressing packets


Fitness (Low Calorie) Menu:



500 calories for regular meals



450
-
650 calories per short order meals



1900 calories per day total for both regular and short order meals



Fitness menu shal
l be offered in conjunction with the regular and short order meals


USAREUR Support Contract

Section C
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Technical Exhibit 5.1.2.3.3


001


(page 4)

Menu Standards

Carryout Menu:



Regular and short order menu items



Commercially prepared meals (pre
-
packaged vendor sack lunches)



Meals prepared
in advanced using in
-
house ingredients

Special Menus:



Appropriate items to support ethnic meals, super suppers, theme meals, organizational
events and holiday meals (in addition to Thanksgiving and Christmas)


Combination lunch, short order and salad bar m
enus stated above in addition to the following:

Lunch:



2 soups; 1 creamed and 1 broth based



4 entrées; 1 roasted or baked entrée, 1 cooked to order entrée, 1 reduced fat/low
calorie entrée (or meatless/vegetarian entrée upon demand), and 1 other



3 starches
; 2 potatoes, plus 1 other



3 cooked vegetables; 1 dark green or deep yellow and 2 others



4 breads; 1 whole grain, 1 roll, biscuit, muffin, corn or garlic bread, and 2 others



5 desserts (cake, cookie, pie, pudding, gelatin and low
-
fat ice cream)



3 fruits; 2

fresh and 1 canned, frozen or dried



Appropriate condiments


butter, margarine, jams and jellies

Short Order:



3 grilled entrées; hamburgers, cheeseburgers and hotdogs



2 starches; French fried potatoes and onion rings



Appropriate condiments to include 1 re
duced fat (mayonnaise type) salad
dressing