SOLICITATION NOTICE
73 -- Wild Fire Rookie Meals
- Notice Date
- 5/11/2004
- Notice Type
- Solicitation Notice
- Contracting Office
- 2051 Mercator Drive, Reston, VA 20191
- ZIP Code
- 20191
- Solicitation Number
- C512504001
- Response Due
- 5/25/2004
- Archive Date
- 5/11/2004
- Point of Contact
- Curtis R. Foust, Phone: 703-390-6480, FAX 703.390.6482
- Description
- This is a combined synopsis/solicitation for commercial items prepared in accordance with the format in Subpart 12.6, as supplemented with additional information included in this notice. This announcement constitutes the Request for Quote; Quotes are being requested. Please FAX Quotes to: Curtis Foust, Contracting Officer, at 703.390.6582 The Government is contemplating a Firm Fixed Price type contract. The U.S. Department of the Interior, Bureau of Indian Affairs (BIA), Meals for Wild Fire Rookie Training.DESCRIPTIONS/SPECIFICATIONS/WORK STATEMENT A. GENERAL REQUIREMENTS 1.1 Scope of Contract 1.1.1 The intent of this solicitation and any resultant contract is to obtain services of a Mobile Food Service unit to provide tasty, well balanced meals and sack lunches during the Bureau of Indian Affairs, Blackfeet Agency Rookie Firefighting Training/Camp. For the period of June 6 through June 11th, 2004. The contract will consist of five (5) each of breakfast, sack lunch and supper for an estimated 450 participants. Set-up required in timely manner to meet the 6:00 p.m. supper being served on June 6, 2004. 1.1.2 The Mobile Food Service is to include all phases of food preparation and food serving normally associated with the trade. Such service shall include, but is not necessarily limited to, complete management, control, purchase, receipt, storage, issue, handling, processing, packaging, preparation, food serving, and clean up. All meals shall be served by Contractor personnel with the exception of the salad bar and the optional service, dessert, and condiments bar, which may be self-service. 1.2 Government-Furnished Property The Government shall deliver to the Contractor the following Government- furnished property: 1.2.1 Garbage cans and liners (for use outside the kitchen unit). 1.2.2 Containers for grease disposal when the Contractor does not have adequate or appropriate containers with lids. 1.3 Government Furnished Services 1.3.1 Staff - The Government shall furnish one (1) 10-man camp crew for availability during meal preparation, servicing and clean-up. 1.3.2 Waste Products - The Government shall arrange for disposal of all waste products. 1.3.3 Gray Water - The Government shall arrange for removal of waste water from the Contractor???s holding facilities. 1.3.4 Dust Control - The Government shall provide for dust control for the kitchen and servicing area, if necessary. 1.3.5 Potable Water - The Government shall deliver potable water to the kitchen unit after the first 200 gallons furnished by the Contractor is used. 1.3.6 Meal Count 1.3.6.1 The Government shall provide a person to count the number of hot meals being served. These counts shall be done by head count at the serving lines (plate count may be used as a back, when necessary). 1.3.7 Health Authority Notification When the Contractor is set-up, the Government may notify local Health authorities of the time and location of services to be performed. 1.3.8 Showers Contractor and personnel may utilize the shower unit without charge. 1.4 Contractor Furnished Equipment, Supplies and Personnel The Contractor shall furnish the following: 1.4.1 All labor to include, but not limited to, complete management, control, transport, purchase, receipt, storage, issue, set up, handling, processing, packaging, preparation, food servicing and cleanup at the kitchen and eating area site, 1.4.2 All food and condiments 1.4.3 All cooking and serving equipment, serving utensils, eating dishes, and supplies. Eating dishes shall be paper with the exception of cups. Cups for drinking hot drinks maybe paper of polystyrene foam. If the cups are made of foam, they must be manufactured from FDA sanctioned hydro-chlorofluorocarbons (HCFC) blowing agents, 1.4.4 All appropriate eating utensils (factory sealed in plastic, at least medium weight) and serving utensils for meals at the Training Camp. 1.4.5 Hot and cold thermometers for monitoring of food temperatures, 1.4.6 Food-grade plastic gloves for food service personnel 1.4.7 Phosphate-free, antibacterial liquid soap and paper towels for hand washing facilities, 1.4.8 Waterproof tent(s) for the eating area(s) that are able to accommodate a minimum of 250 persons comfortably, 1.4.9 Separate, sturdy, smooth tables, and seating (in good condition) that will not collapse, for an eating area that accommodates a minimum of 250 people comfortably, 1.4.10 Adequate lighting for the serving and eating areas, 1.4.11 Fly-proof/insect protection for all outer openings of the temporary food establishment, including tents, 1.4.12 Garbage cans and liners for inside the kitchen unit, 1.4.13 All fuel and electricity for the kitchen, serving area, and eating area, 1.4.14 Refrigeration and freezer units for the storage of meats and other perishables, 1.4.15 Potable water storage capacity for a minimum of 200 gallons and initial supply of 200 gallons of potable water, 1.4.15 Gray water storage capacity of a minimum of 500 gallons, 1.4.16 Living accommodations and meals for Contractor???s personnel. Sleeping accommodations shall be a reasonable distance from the kitchen area, 1.4.17 Adequate fire extinguishers meeting current Occupation Safety and Health Act (OSHA), National Fire Protection Association 10, 1.4.18 One industrial-type can opener (not household type), NOTE: It is recognized that the Contractor may not be able to furnish some required items. The Government may furnish items to the Contractor and deduct the cost from payment due. 1.5 Contractor Responsibilities The Contractor is expected to perform in a professional manner; to be courteous and cooperative; and have a positive, helpful attitude at all times. Some specific Contractor responsibilities are listed below: 1.5.1 Furnish services as scheduled, 1.5.2 Contain all grease products, 1.5.3 Provide equipment in fully operational (includes all fuel, oil, preventive maintenance, and repair) condition. All items broken in transit shall be repaired promptly, 1.5.5 Immediately report to the FMO in charge, to verify setup location, etc., upon arrival at the Training site. 1.5.6 Maintain all facilities used for meal preparation, serving, and cleanup in a sanitary condition in accordance with the current Food Code issued by the U.S. Department of Health and Human Services, U.S. Public Health Service, Food and Drug Administration. A current copy of the Food Code shall be accessible in each kitchen unit. 1.5.7 Ensure that employees are neat and clean in fact as well as in appearance. All employees shall wear identification that distinguishes the company represented. All food service employees shall wear at all times hair restraints (hair nets or caps or other restraint) (long hair hanging out of caps without some type of restraint is not acceptable), aprons, and other apparel required by the Food Code. Single-use, food-grade gloves shall be worn when serving meals. 1.5.8 Ensure that employees cooking or handling food are free of communicable diseases. The Contractor shall train employees in the importance of hand washing as a means of preventing the spread of infection, 1.5.9 Ensure that each Mobile Food Service Unit Manager and Supervisory has a Certification of Completion for food service management, handling, and sanitation training issued by either the Center of Occupational and Professional Assessment, Educational Test Service, Food Protection Certification Program, Rosedale Rd., Princeton NJ 08541, 609/921-9000; or the Educational Foundation of the National Restaurant Association, 250 S. Wacker Dr., Ste. 1400, Chicago IL 60606, 312/715-1010. The Food Service Manager shall be responsible for training all employees in food preparation, handling, packaging, food serving, and cleanup requirements. A Food Service Unit Manager or designated representative shall be available at the Training Camp at all times. Any representative shall be designated in writing and have all of the certifications, training and authority of the Mobile Food Service Unit Manager. 1.5.10 Provide equipment and operate in accordance with all current Federal, State, local laws and standards; OSHA regulations; the National Electric Code (NEC); the Uniform Plumbing Code (UPC); Federal and State potable water codes; the current Food Code issued by the U.S. Department of Health and Human Services; U.S. Public Health Service, Food and Drug Administration; and other contractual requirements stated herein. 1.5.11 Ensure that no alcoholic beverages and/or controlled substances are taken to the Training Site, There shall be no use of tobacco products in the immediate area of food preparation or serving. 1.5.12 Ensure that only those Contractor employees essential to the mission remain at the Training Site. 1.5.13 Provide employees to maintain all self-service bars. A minimum of one employee shall monitor and maintain the salad bar during the entire meal period. 1.5.14 Ensure that all marking and packaging requirements are met in accordance Food Preparation Requirements. 1 1.5.19 Ensure that all Tribal Fees and/or Requirements are met for doing business within the boundaries of the reservation (ie., TERO fees, Tribal Business License, Tribal Health Certification, etc.). B. EQUIPMENT REQUIREMENTS 1.1 Mobile Food Service Unit A Mobile Food Service Unit meeting all standards shall consist of a kitchen unit where the main cooking is done and all peripheral pieces of equipment and trailers necessary to support the kitchen unit (such as dry good trailers, refrigeration units, sleeper trailers, etc.). The Mobile Food Service Unit shall be capable of feeding a minimum of 450 persons per meal. C. SAFETY AND HEALTH PLAN The Contractor shall have available a written Safety and Health Plan for the FMO in charge of the Training Camp. D. MEAL REQUIREMENTS 1.1 General 1.1.1 The Contractor shall provide tasty, well balanced, hot meals and sack lunches. All meals shall be consumed at the incident dining area except for sack lunches, which will be delivered to the Government at a specified time and place. Contractors may elect to consolidate drinks and drink condiments, in a single location (service bar). Contractors may also elect to consolidate desserts in a single location (dessert bar) and or breakfast and dinner condiments in a single location (condiment bar). All self service bars shall be monitored and maintained. The Contractor shall have at least one employee trained in safe food handling procedures who is assigned to monitor and maintain the salad bar for the duration of the dinner meal period. An adequate number of tongs and utensils shall be provided. All hot meals shall be served by the Contractor???s personnel with the exception of the salad bar, service bar, condiment bar, and dessert bar accompanying those hot meals. The Contractor shall have the capability to feed personnel when requested by the FMO in charge at times other than those established for regular meals. The intent is to provide meals on an ???as requested??? basis, but does not require the kitchen to be open continuously 24 hours per day. 1.1.2 Menus shall be submitted by the Contractor in conjunction with the bid, which shall conform to the meal specifications listed herein. Any changes to menu shall be pre-approved by the FMO in charge at the Training Site. 1.1.3 Second helpings at breakfast shall not be considered an additional meal. Second helpings at dinner meal will not be considered an additional meal unless a meat helping is served. 1.2 Standard Menu Requirements Standard Menu items and minimum quantities to be available per person are listed below for each type of meal; ie., hot breakfast, sack lunches, and hot dinners. The food should meet or exceed the quality and quantity standards cited herein and shall be selected and cooked to minimum health hazards. The quality of food products shall meet or exceed the quality standards herein. 1.2.1 Hot Breakfasts 1.2.2 Additional to Hot Breakfasts - In addition to the above, items listed below, individually packaged, shall be made available for the hot breakfast meals. Coffee for hot breakfast meals shall be made available on the twenty-four-hour service bar. Butter or margarine, instant hot cereal, jelly or jam, peanut butter, salsa, salt, pepper, sugar, cream (or substitute), coffee, tea, and hot chocolate. Hot cereal shall also be made available for the hot breakfast meals. 1.2.3 Sack Lunch Regular sack lunches shall be provided as ordered by the FMO in charge at Training Site. . 1.2.4 Hot Dinners 1.2.4.1 Hot Dinners Note: Due to space limitations all supplies and services required are not available. A full description of items and services will be supplied to the successful vendor. |------------------------------------------+---------------------------------------| | | | |------------------------------------------+---------------------------------------| Sack Lunches daily Monday-Thursday DELIVERY TIME Delivery is For the period of June 6 through June 11th, 2004. List of Concerns ?? That the contractor has the ability to deliver the supplies to remote areas. ?? That the contractor can provide delivery in a timely manner. ?? That the contractor performs with minimum disruption to government. 52.212-1 Instructions to Offerors -- Commercial Items 52.212-2 Evaluation -- Commercial Items 52.212-3 Offeror Representations and Certifications -- Commercial 52.212-4 Contract Terms and Conditions -- Commercial Items 52.212-5 Contract Terms and Conditions Required to Implement Statutes or Executive Orders -- Commercial Items
- Record
- SN00583987-W 20040513/040511212349 (fbodaily.com)
- Source
-
FedBizOpps.gov Link to This Notice
(may not be valid after Archive Date)
| FSG Index | This Issue's Index | Today's FBO Daily Index Page |