M1fd--aspire Center Food Serviceview on SAM.gov

Page 1 of 2 ASPIRE Food Service This is a SOURCES SOUGHT ANNOUNCEMENT ONLY. It is neither a solicitation announcement nor a request for proposals or quotes and does not obligate the Government to award a contract. Requests for a solicitation will not receive a response. Responses to this source sought must be in writing. The purpose of this sources sought announcement is for market research to make appropriate acquisition decisions and to gain knowledge of potential qualified Service-Disabled Veteran Owned Small Businesses, Veteran Owned Small Businesses, 8(a), HubZone and other Small Businesses 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 lo…