M1FD--ASPIRE CENTER FOOD SERVICE

es interested and capable of providing the services described below. Documentation of technical expertise must be presented in sufficient detail for the Government to determine that your company possesses the necessary functional area expertise and experience to compete for this acquisition. Responses to this notice shall include the following: (a) company name (b) address (c) point of contact (d) phone, fax, and email (e) DUNS number (f) Cage Code (g) Tax ID Number (h) Type of small business, e.g. Services Disabled Veteran Owned small Business, Veteran-owned small business, 8(a), HUBZone, Women Owned Small Business, Small disadvantaged business, or Small Business HUBZone business and (i) must provide a capability statement that addresses the organizations qualifications and ability to perform as a contractor for the work described below. STATEMENT OF WORK BACKGROUND The contractor shall provide quality meals that are nutritionally adequate, meet the regulatory requirements for food safety, and are acceptable to the Veteran residents at the ASPIRE Center. Operations shall meet individual Veteran meal needs through Veteran-centric dining that puts the Veteran at the center of all services and shall model healthy and sustainable food service practices so Veterans can regain health and maintain wellbeing. The Contractor shall provide oversite, management, and procurement of all resources for food service operations within this facility, including, personnel, food, consumable and reusable supplies, and quality assurance for all residents and food prepared. The scope of work outlines management of food service operations, resources, and financial and organizational planning, including: Procedures for the purchase, storage, receipt, and delivery of food products and supplies from commercial food service vendors. Guidelines for the preparation, storage, transport of food supplies from community food vendors to the ASPIRE facility in a timely manner to maintain fresh/unspoiled food in order to deliver safe, nutritious, and appetizing foods. Recommendations for effective orientation and ongoing training requirements for all employees and food handlers. Emergency preparedness guidelines for food service operations in the event of disasters or other emergencies. DEFINITIONS Critical Control Point (CCP): The CCP is a point or procedure in a specific food system where loss of control may result in an unacceptable health risk. It is a step in the Hazard Analysis Critical Control Point (HACCP) process at which control can be applied and is essential to prevent or eliminate a food safety hazard, or to reduce it to an acceptable level. Hazard Analysis Critical Control Point (HACCP) Plan: The HACCP Plan is a preventative approach to food safety that involves identifying potential hazards, establishing preventative or control measures, and continuous monitoring to ensure that standards or critical limits are met. Production Area: A production area is any area of the kitchen where foods and food products are processed, cooked, assembled, plated, or otherwise produced. Service Area: A service area is a location where plated food is provided by food service or health care workers to patients or residents. Subsistence: Subsistence is defined as food, food products, nourishments, supplements, and enteral feeding provided for Veteran residents. Supervisor/Person in Charge: A Supervisor or Person in Charge is a designated individual onsite, who provides oversite of and is responsible for all food service operations and is ServSafe Manager certified. Test Tray: A test tray is a sample meal tray replicating a Veteran meal that is evaluated by staff for a variety of qualitative and quantitative assessments of food items, including temperature, appearance, taste, and accuracy of diet. VA Healthy Diet Guidelines: The VA Healthy Diet Guidelines are evidence-based healthy diet, menu planning, and environmentally conscious guidelines to assure healthy food choices are available to inpatient veterans. REQUIREMENTS Food Safety and Sanitation It is the responsibility of the Contractor to adhere to the requirements set forth by the most recent publication of the Food and Drug Administration (FDA) Food Code, including safety, security, and sanitation. The latest version of the FDA Food code is available at: https://www.fda.gov/food/fda-food-code/food-code-2022 Safety and sanitation procedures shall be established by the Contractor to meet the requirements within the FDA Food Code. The Contractor shall maintain Material Safety data Sheet (MSDS) binder that is accessible to all ASPIRE staff and contracted personnel, to include chemical products used in the kitchen. The Contractor shall maintain a Hazard Analysis and Critical Control Point (HACCP) Plan for food, nourishments, and enteral products that meet the most current publication of the FDA Food Code. The plan must include procedures for the oversite of the following: Purchasing, receiving, storage, preparation, cooking, advanced preparation handling (if applicable), transportation (of food from community food vendors to refrigeration storage at the ASPIRE Center in a safe and timely manner to ensure fresh/unspoiled food), and appropriate points of service; Training, monitoring systems, corrective action plans, and a verification process. Documents and records produced as required by the FDA Food Code and HACCP plan shall be sent to the COR on a quarterly basis. At a minimum the following records shall be furnished by the Contractor to ensure food safety and sanitation: Food cooking temperatures Hot and cold holding temperatures Refrigeration and freezing temperatures Dishwashing temperatures & pH levels as applicable Sanitation inspection and cleaning schedules HACCP and Food Safety policies/procedures, records, and documentation shall be available at all times and will be audited periodically. Any issues discovered shall be resolved by the Contractor and reported to the COR. Cleaning of the cooking hood, grease trap, vents, and floor stripping will be the responsibility of the VA engineering and facility management services. Pest control will be addressed by the building manager, in which the ASPIRE Center is housed. Food Recalls and Foodborne Illness The Contractor shall have a system in place to address all food recalls and alerts. The vendor shall participate in the National Center for Patient Safety (NCPS) recalls system and provide prompt response to all recalls within established timeframes in the alert. The response must include: Result of checking past orders and current inventory Properly disposing of any recalled products in inventory; Requesting credit from the vendor for disposed products; and Advise NFS and ASPIRE leadership if recalled food was served to residents in the ASPIRE Center. In the event of a case of suspected foodborne illness, within 24 hours the contractor shall: Report the complaint to the NFS Chief Comply with all steps in an investigation If requested by NFS, create an action plan and training Security The Contractor is responsible for implementing security measures, in coordination with VA Police and ASPIRE Center security policies. Measures shall be in place to protect against theft of supplies and equipment (including computer hardware) and reduce the risk of food terrorism, including the intentional contaminat