Past Performance on Similar Requirements – For evaluation purposes the Offeror provide all recent and relevant past performance using the PAST PERFORMANCE SURVEY FORM (Section J.1 Attachment 1) provided in the RFP. Note: Recent meaning past performance within 2 years of the issue date of this solicitation. Relevant meaning work similar in nature, magnitude, and complexity to the work listed in this solicitation. These PAST PERFORMANCE SURVEY submissions must be included in VOLUME 1 of the Offeror’s proposal and may include all past recent and relevant past performance from Offeror's former and current customers, business associates, Federal, State, and local agencies, previous and current MSA projects and electronic databases. MSA reserves the right to consider all aspects of an Offeror's performance history. MSA understands that not all offeror’s in the food service industry may have performed on contracts with Federal, State, or Local agencies in which case an Offeror with no past performance history will not be penalized. Qualifications and Experience of Personnel - This criterion evaluates the expertise and experience of the company and personnel proposed to perform the SOW. The evaluation will consider: Manager - Resumes, qualifications, experience, and certifications of key personnel who will manage the staff performing the SOW. Also Indicate the percentage of time that manager will be dedicating to this effort. Offeror shall submit information on the proposed Manager using the KEY PERSONNEL RESUME FORM (Section J.2 Attachment 2) provided in the RFP package. Staff - Resumes, qualifications, experience, and certifications of key personnel who will perform hands on food service. Offeror shall submit information on proposed Food Service Workers using the KEY PERSONNEL RESUME FORM (Section J.2 Attachment 2) provided in the RFP package. Note: The Key Personnel Resume Forms are to be completed and submitted with the vendor’s proposal package. Each attachment submitted will be reviewed and evaluated to determine individual personnel experience and qualifications within the food service industry. Food Menu - All food items on the menu will be review and evaluated. Evaluation criteria will include: Pricing – Evaluated to determine if menu items are priced reasonably within the Tri-Cities market. Portion size - Evaluated to determine if menu items portions are sized reasonably within the Tri-Cities market.
3. Food Prep – Electrically powered (microwave, dishwasher, mixer, etc) Hot surfaces Burns and Scalds Practice / Procedure Oven mitts, Moving parts Struck-by Engineered design Machine guarding Electrical Engineered design Equipment maintained free of recognized hazards 4. Food Prep – Utensils (knives, etc) Struck-by Practice / Procedure Cutlery kept sharp, Knife stokes away from body, Utensils turned away from front of stove or food prep area. Fire Safety 1. Stored material Poor housekeeping of combustibles Practice / Procedure 2. Stove tops, hoods & ducts Hot material Grease/Oil fire Practice / Procedure Routinely empty grease traps, and clean hoods/ducts. 3. Engineered design Fixed fire suppression system 4. Engineered design Portable fire Extinguishers Chemicals 1. Cleaners (Oven, Grill, etc) Caustic solution on body Knowledge / On person Hazard Communication program, including MSDS’s & PPE 2. Disinfectants Skin / breathing irritant Knowledge / On person Hazard Communication program, including MSDS’s & PPE
3. Food additives Equipment Use (Major) 1. Oven Knowledge, Practice / Procedure Use per Operation Manual 2. Range “ “ 3. “ “ 4. 5. provided 6. 7. 8. 9. 10. Food Borne Disease Knowledge, Practice / Procedure Utilize Benton/Franklin County Health Department standards Facility Services 1. Electrical Outage Engineered design Call Operations 2. Leak or performance problem Engineered design Call Operations