Food Service Support for NIH CC Nutrition Department Kitchen
THIS IS A COMBINED SYNOPSIS/SOLICITATION. NO OTHER NOTICE OR SOLICITATION IS ANTICIPATED TO FOLLOW.
The National Institutes of Health (NIH), Clinical Center (CC), Office of Purchasing and Contracts (OPC), on behalf of the Nutrition Department, Clinical Center (CC) at the National Institutes of Health (NIH) intends to negotiate and award a contract in response to this Request for Quote (RFQ).
This is a TOTAL SMALL BUSINESS SET-ASIDE.
The intended procurement is classified under NAICS code 722310 with a Size Standard $38.5 million.
GENERAL INFORMATION
1. Title: Food Service Support for NIH CC Nutrition Department Kitchen
2. Background Information: The National Institutes of Health (NIH) is the nation's foremost federally funded biomedical research institution. The Mark O. Hatfield Clinical Research Center (CRC) is the onsite hospital for the NIH campus. The Nutrition Department provides nutrition services and research support and is responsible for preparing meals for patients undergoing treatment and research within the hospital.
The department utilizes a room service menu to provide meals. Meals are prepared and provided to patients from 7:00am-7:00pm. In addition to inpatient meal support, outpatients, day clinics and research studies are also supported as well as catering for advisory groups as needed.
Over 150 therapeutic and research diets are utilized by patients. Every food item/product/nourishment undergoes a comprehensive review by a Registered Dietitian before it can be added to the food management system database (CBORD), included on the room service menu and served to a patient. These reviews are conducted on an ongoing basis to ensure that the Nutrition Department is in compliance with all regulatory requirements (FDA, JC, etc) for safe patient care.
Because patients being followed at the NIH Clinical Center are undergoing research, the Nutrition Department must not only ensure that patients receive the best nutritional care but also they ensure the integrity of research protocols related to nutrition.
In addition to food service, Clinical Research Dietitians provide comprehensive nutrition services to patients of all ages. CC dietitians specialize in a variety of areas. Clinical research dietitians are available to consult with CC investigators regarding the planning, design, and implementation of nutrition-related components of proposed research protocols.
Research diets needing high levels of control are developed by metabolic dietitians and are prepared in a specialized Metabolic Kitchen.
Services provided by the metabolic dietitians and metabolic kitchen include:
• Assistance with screening subjects for protocols involving highly controlled research diets
• Individually calculated diets using accurate nutrient and ingredient databases
• Accurately weighed and measured foods
• Standardized food preparation and presentation
• Standardized meals
• Food arrays
• Taste tests
3. Purpose or Objective: The objective of this proposal is to procure Culinary services for the Nutrition Department. The NIH Clinical Center Nutrition Department has a requirement to procure support services for both the metabolic and main kitchens. Support services required are:
• Culinary (cook) Service Workers
This is a unique requirement in that the incumbents of this contract must be able to perform both culinary (cook) and food service functions. The contractors will be used to support both areas of food service preparation and will need to be available to work day, evening and weekend shifts on a rotating basis.
4. Period of Performance: 01/01/2020 - 12/31/2020.
CONTRACTOR REQUIREMENTS (SCOPE OF WORK)
SPECIFIC DUTIES/TASKS TO BE PERFORMED:
FOOD PREPARATION
Main Kitchen
Prepares and cooks a full range of foods such as meats, poultry, seafood, fish, vegetables, fruits, soups, sauces, and gravies in bulk and for single orders. Prepares and cooks a full line of breakfast foods such as bacon, sausage, eggs, pancakes, French toast, cooked cereals; a limited number of bakery type foods such as cookies, muffins, and quick breads. Products prepared must adhere to standardized recipes involving different levels of difficulty to meet established standards. Makes judgments, at different steps during the preparation process, about products being prepared to ensure that quality meets standards. Effectively applies knowledge of quantity and short order cookery procedures to produce standard food products.
Operates specialized equipment to cook food in large quantities and to rapidly chill and store the prepared items under refrigeration while following special health and safety procedures.
Plans (i.e. determines sequence of preparation) and coordinates the preparation of entire meals which requires coordinating the cooking of several items with different cooking times and characteristics. Plans the cooking process to produce a complete meal on time and at the proper temperature.
Uses menus, standardized recipes, and production tallies to schedule and prepare foods for meals under the guidance of the kitchen supervisor or manager in accordance with quality and timeliness standards for the service.
Uses any of the following cooking methods singularly or in combination: grill, broil, bake, roast, boil, fry, braise, sauté, poach, and steam. Must be able to prepare several different short order food items simultaneously within established timeframes. According to menu, must identify advanced preparation items needed and perform a variety of advanced preparation tasks.
Takes daily inventory of items stored in production unit and communicates any needs to supervisor of items needed for food production.
Maintains clean, sanitary and orderly work area; completes ware washing and related tasks. Demonstrates understanding of infection control procedures through preparation techniques, food handling, and personal hygiene habits. Labels, dates, stores and rotates foods to ensure safety; exercises Hazard Analysis and Critical Control Point (HACCP) principles; performs other cleaning tasks (i.e., cleaning refrigerator, oven, work tables, walls) using proper cleaning agents and protective gear. Maintains clean, sanitary and orderly work area including: refrigerators, freezers, and cooking equipment.
Sets up hot food station with pasta, soups, gravies and other large quantity production food items. Ensures amount produced is correct according to production report using batch cooking to maintain quality of food.
For room service, prepares several different short order food items simultaneously within established timeframes. According to menu, identifies advanced preparation items needed and performs a variety of advanced preparation tasks.
Operates a variety of kitchen equipment properly and safely; disassembles and assembles for cleaning equipment such as cook tanks, agitating kettles, pump fill stations, tipper ties, blast chillers, and vacuum packers. Maintains clean, sanitary and orderly work area. Records food temperatures as part of maintenance procedure for safe service of foods. Brings food up to safe temperatures when indicated. Reports faulty equipment to supervisor; labels, dates, stores and rotates foods to ensure safety; performs other cleaning tasks (i.e., cleaning refrigerators, ovens, work tables, walls) that are assigned, using proper cleaning agents.
Performs simple food preparation by weighing, measuring, portioning, wrapping, peeling and chopping foods as needed. Assembles ingredients according to standardized recipes. Prepares some uncooked foods such as sandwich spreads and salad dressings.
Assembles fresh fruit and salads in quantity using prepared dressing and portion into standard serving sizes. Portions others food items (e.g. gelatins, juices, and desserts) into standard serving sizes using the proper utensils and containers. Makes cold sandwiches using prepared ingredients and packs box lunches.
Prepares, cooks, and assembles special diet products such as, but not limited to, low protein, gluten-free, or allergy-compliant products for patients on special diets.
Prepares, assembles, labels, delivers, stores, and properly disposes of enteral formula and other special liquid formulas.
Metabolic Kitchen
Prepares, cooks, assembles, and labels a full range of foods, fluids, and special liquid formulas required for Metabolic diets (including, but not limited to, controlled diets, test meals, and specialized feedings) with strict compliance to precise standardized preparation methods, recipes, and menus. Precisely weighs and measures ingredients (using gram weights, milliliter volumes, and other measures) and portions food to ensure precise specified servings and nutrient content for research protocols. Wraps and labels weighed foods for freezing or other storage in accordance with special techniques for metabolic protocols. Stores foods in batches by dates to ensure constant sources for metabolic protocols.
Assembles food for patients on metabolic diets and verifies accuracy and completeness of trays. Delivers trays directly to patients or designated locations, returns to pick up trays, and may perform analysis of foods not consumed based on protocol requirements. Weights and records refused foods and prepares replacements based on protocol requirements.
Takes inventories for food and supplies for metabolic studies and prepares order requisitions based on par levels and upcoming study patients.
Interacts with nutrition department staff, nurses, study investigators, patients, and other staff regarding metabolic and other diet orders, metabolic diet changes, and food requests. Interacts with patients to encourage compliance with metabolic diets. Teaches patients metabolic techniques for food consumption.
FOOD SERVICE
Performs a variety of food service task involving preparing food and serving patients. Organizes work assignments in logical sequence to quickly and accurately meet strict meal schedules. Incumbent performs a variety of food service tasks in the areas of meal set up, assembly, and delivery and providing assistance to cooks.
Works on assembly stations on the tray line during peak service times. Reads the meal ticket, selects, and places correct food items on patient trays as they proceed down tray assembly line. Loads meal trays onto delivery carts. May assemble trays from beginning to completion during non-peak service times. May be assigned to check trays on the tray line for accuracy.
Transports food and other nutrition related items to/from the loading dock. This includes utilizing motorized transportation equipment to deliver food to the patients. Incumbent will be trained and licensed on all motorized & non-motorized transportation equipment.
Identifies obvious discrepancies and differences between the prescribed diet and the food items designated on the menu.
Sets up food and supplies for meal service such as dishes, silverware, trays, napkins, condiments, cold food such as salads, desserts, breads, beverages, and hot food steam items.
Breaks down and cleans assigned area when the meal is finished and returns soiled trays and dishes to the dish room.
Promptly delivers meal trays, picnics, menus, and supplies to patient care units, or outpatient clinics.
Demonstrates proper precautions and procedures when entering isolation rooms.
Removes soiled trays from patient units and returns to kitchen for dishwashing.
Uses work sheets to set up assigned station on the tray line with the correct supplies and food items.
Operate a mechanical dishwasher, including a conveyor belt feeding dishwasher. Removes inspection doors, strainer pans, screens, and spray arms for preventative maintenance and cleaning. Checks temperature gauges to ensure proper temperatures are reached for proper cleaning sanitation. Scrape, soak scour, and scrub the heavier cooking utensils such as mixing bowls and pots which because their large size and weight, are awkward to handle.
Cleans and sanitizes work areas and performs heavy-duty cleaning task throughout the food service and related areas, such as cleaning space under and behind kitchen equipment, cleaning walk-in refrigerators/freezers, tray line equipment, dish machine and pulper as well as other related equipment.
Demonstrates understanding of infection control procedures through preparation techniques, food handling, storage and personal hygiene habits.
Reports faulty equipment to supervisor; labels, dates, stores, and rotates food to ensure safety; and exercises HACCP principles; performs other cleaning task (i.e. cleaning refrigerator, oven, work tables, walls) that are assigned, using proper cleaning agents and protective gear.
Collects and removes bins of trash to designated area. Returns trash bins to kitchen and cleans and sanitizes as needed.
May be assigned to unload food deliveries from/carts in storeroom.
ORIENTATION AND TRAINING REQUIREMENTS
NIH Campus Orientation
Contract HCP shall participate in all staff orientation and/or training. Contract HCP will attend a Government-sponsored initial orientation to familiarize them with the policies and procedures NIH CC. Orientation attendance will be scheduled by the COR. Such orientation may include instruction on automated processing, standard operating procedures (SOP), local in-services, quality improvement policies, communications, and occupational exposure to blood borne pathogens, safety programs, Ebola, hazardous material,...etc.
Orientation will be completed within the time 30 (days) or as otherwise established in this contract or applicable task order.
Training Requirements
The contractor shall ensure that each contract HCP completes any mandatory annual Government or other unique training requirements in accordance with NIH procedures. The COR may approve contract HCP to attend, in an unpaid status, NIH's continuing education (CE) classes on a space available basis.
Government Unique Training: The Government may elect to provide unique Government training to contract HCP that are performing services under this contract. If the Government elects to provide such training, the Government will provide such training at no additional expense to the contractor or to the contract HCP. When directed by the CO, contract HCPs shall attend all such training in a paid status as part of the normal services required and billed under the contract. Such training shall require a performance commitment by the contract HCP and the contractor shall reimburse the Government (by means of a credit on the next month's invoice) if a contract HCP fails to satisfy the performance commitment after the contract HCP receives the unique Government training. The amount of the reimbursement shall be the prorated cost of training and the number of months by which the contract HCP fails to complete the performance commitment. The length of the performance commitment shall be 12 months or until the end of performance under the contract/task order, whichever first occurs. HCPs that require access to Government Information Systems must successfully complete the Federal Government's Information Assurance Awareness training prior to access to the information systems and then annually thereafter.
The contractor shall ensure contract HCP have received OSHA and other required training for the position in which they will perform, and that training is maintained. Documentation of such training shall be provided to the COR.
Computer Training
Contract HCP who have any interaction with the federal Government computer systems must receive training for the applicable system(s). The COR will coordinate the necessary computer training. The training will be on-site and during normal duty hours. This training will be at no cost to the contractor.
Information Assurance Security Training - All employees having access to (1) Federal information or a Federal information system or (2) personally identifiable information, shall complete the NIH Information Security Awareness and Privacy Awareness Training course at http://irtsectraining.nih.gov/ before performing any work under this contract. Thereafter, employees having access to the information identified above shall complete an annual NIH-specified refresher course during the life of this contract. The Contractor shall also ensure subcontractor compliance with this training requirement.
HIPAA Privacy and Security Training (HIPAA 101): Contract HCP shall be required to complete the On-Line Web-based Training Modules within the first thirty (30) days of performance.
Hours for attending any of the above shall be compensated at the regular hourly rate established in the contract/task order.
QUALIFICATIONS
Contactors must demonstrate skills of reading and writing in English.
Contractors must be able to operate a computer and basic applications such as email, Microsoft office.
Contractors must possess excellent customer service skills and experience in dealing with very diverse cultures.
Experience in a patient care facility/hospital is preferred.
There is considerable standing/walking required for this position. Contractors must be able to lift and move up to 40 lbs.
PLACE OF PERFORMANCE
The place of performance is
9000 Rockville Pike
Building 10 CRC
Room B22426 (Main and Metabolic Kitchens)
Bethesda, MD 20892.
OPERATIONAL HOURS
Work will be performed up to 40 hours per week including weekend/evening shifts and can include working over 8 hours in a day and/or over 40 hours in a week.
Contractors must be available to work during the hours of 6:00 am to 8:00 pm.
Note: These positions are designated as emergency/essential positions and candidates are required to report to duty during inclement weather and other times when the federal government is closed, including holidays, government shutdowns, Presidential Executive Orders, or unplanned closure of the facility or campus due to natural disasters, emergencies, severe weather, acts of God or otherwise. Candidates will be provided sleeping accommodations should they wish to report early and or stay due to safety reasons at the conclusion of their shift. There is no reimbursement for on call and/or meals. The contractor will only be paid for the actual hours worked using blended rates.
SAFETY ISSUES
Contractors must complete all NIH, Clinical Center and department training which includes food safety, patient safety and employee safety training. They must comply with the guidelines in the Nutrition Department Handbook and all food service guidelines, testing and practices.
GOVERNMENT-FURNISHED EQUIPMENT, BADGE, KEYS AND/OR FACILITIES PROVIDED.
Uniforms will be provided to contractors by department. Uniforms are to be worn in an appropriate manner at all times while on duty. Uniforms must be clean and unwrinkled. Uniform tops are worn completely closed. Only approved under garments are allowed if needed; undergarments are smooth, non-bulky materials without a hood and color must match uniform or pants color. Pants are issued by department, but if other pants are worn they must match the pants issued by department, that is are straight leg black pants. Pants cannot be tights, leggings, sweat pants, baggy pants or jeans.
Contractors must provide their own safety shoes. Safety shoes are slip resistant hard top shoes and must be worn at all times while on duty.
Contractors must abide by the Clinical Center and department fingernail and jewelry policies. These are listed in the Employee Handbook and include: no artificial nails and natural nails are not longer than 1/4" long. No jewelry is permitted while in direct involvement with food preparation or tray assembly except a plain ring such as a wedding band.
Hairnets must completely cover the hair and be worn at all times while in the kitchen including if not directly involved with food preparation, assembly or service.
Lockers will be provided to contractors.
Contractors will have access to computers in order to check work related emails, complete mandatory reviews and for any other government related business.
Contractors must return badges, parking hangars, stickers, keys, locks and uniforms upon separation for any reason from the Clinical Center. Payment of last invoices of contractor is contingent upon receipt of all items issues to contractors.
SECURITY CLEARANCE
Work under this delivery order is
___X _UNCLASSIFIED
______SECRET
______TOP SECRET
The contractor shall comply with all applicable Homeland Security regulations and procedures during the performance of this delivery order. The contractor shall not disclose and must safeguard patient sensitive information, computer systems and data, privacy act data, and Government personnel work products that are obtained or generated in the performance of this delivery order. If necessary, the contractor will be required to provide clearances for personnel requiring access to Government computers and workstations. The contractor shall comply with all Clinical Center, NIH, and Nutrition Department policies and procedures related to the provision of patient care at the Clinical Center, NIH.
TECHNICAL EVALUATION CRITERIA/BASIS FOR AWARD
Technical Ability is more important than Past Performance. Past Performance is more important than Price. Price will be reviewed for reasonableness but not scored.
1. Technical Ability to Provide Services
The Offeror shall demonstrate that they have the capability to deliver the required services as indicated in the contractor requirements above.
2. Past Performance
The Offeror shall provide a list of up to 3 references and/or previous contracts that are both recent and relevant. Recency is defined as within the last 3 years. Relevancy is defined as similar in scope and size to the requirements described herein. Please see attached questionnaire.
3. Price
Price will be reviewed for reasonableness but not scored.
INSTRUCTIONS
Please provide both Technical and Price Proposals.
The Technical Proposal shall demonstrate the capability to deliver the required services.
The Price Proposal shall provide hourly pricing with blended rates of the services described above.
The anticipated hours for the position is 2080 with the option to increase quantity.
The due date for response to this RFQ is on or before October 31, 2019 @ 5:00 P.M. Eastern Time.
Submissions must be emailed to christopher.lauver@nih.gov and reference RFQ# 20-000963.
Christopher D. Lauver, Contract Specialist, Phone 301-594-5914, Email christopher.lauver@nih.gov
