Added: Apr 22, 2008 1:05 pm
SOURCES SOUGHT
This is a SOURCES SOUGHT NOTICE for commercial items. The USDA Foreign Agricultural Service is seeking sources for the following requirement. Please respond with DUNS number and Tax ID as well as all contact information and comments for ability to accomplish task. NAICS Code 541690; size standard is not to exceed $6,500,000. The Government intends to award a Firm-Fixed Price Contract.
Description: Through this solicitation, the Agency is seeking to procure and implement a Commercial Off-The-Shelf (COTS) consulting service that will provide training on risk assessment, risk management and food safety inspection techniques to government officials of the Ministry of Agriculture of Peru. The activity is anticipated to take place between June and August, 2008 in Lima, Peru.
There will be two training sessions; each should be no more than five days in length. The Peruvian government has requested that 60 food facility inspectors attend the two training sessions. However, as all 60 inspectors cannot be away from the plants at the same time, it has been requested that the training be given to 30 inspectors the first week, and to 30 inspectors the following week. Each training session should be between 3-5 days in length. The presentations must be in Spanish and it is strongly preferred that the presenters be fluent in Spanish. The U.S. embassy in Peru will provide on-sight logistical support, including arranging the location, lunches for the participants and translation/interpretation services, if absolutely needed.
The training will focus primarily on food processing establishments and will provide an understanding of the microbiological risks associated with the current inspection practices. It will cover the critical points of an inspection, provide an understanding what those points are, why they are important and where contamination of a product may occur in it s processing. The training will cover (but not limited to) the following topics:
o Overview of the U.S. and international food safety standards, food safety systems and international food trade
o Agronomic Practices (in the field) Emphasis on the ways to avoid/minimize contamination
o Harvesting techniques with regards to food safety
o HACCP General principals and standards for processed foods
o Inspection of food processing establishments
o Information and training resources on food safety
o Risk management and risk communication
DESCRIPTION OF TEAM:
The team may consist of three to five members with a combination in the following specialties, but not limited to:
1. Team Leadership
2. Microbiologist/Contaminants
3. Food Processing and Food Establishments
4. Inspection Regulations
5. U.S. and international food safety standards
1. TEAM LEADER: Responsible for planning and organizing activity.
Skills and Qualifications
Demonstrate leadership skills as well as written and oral presentation skills
Must have a working knowledge of food safety systems (public and private).
Preferred that the team leader is also a specialist in one of the technical areas specified above
Experience in meeting U.S. and international agricultural trade regulations
2. MICROBIOLOGIST/CONTAMINANTS EXPERT: Responsible for training on biological and chemical risks associated with processed products.
Skills and Qualifications
Advanced experience in the fields of food microbiology and contaminants
Must have an excellent knowledge of the food safety requirements for processing facilities
An advanced knowledge in food science or related field (biology, chemistry, micro biology), or equivalent work experience
3. FOOD PROCESSING AND FOOD ESTABLISHMENTS SPECIALIST: Responsible for training on U.S. and international food safety requirements for processing facilities.
Skills and Qualifications
Experience leading a food safety program at a food processor or for food establishments
Excellent knowledge of the requirements for food safety as outlined by Codex, Global Food Safety Alliance, EurepGAP, ISO-22,000, and others
Experience conducting evaluations of food safety programs in a variety of food establishments and processors
4. INSPECTION SPECIALIST: Responsible for training on inspections protocols of processing facilities.
Questions and responses can be E-mailed to: Jerald.Greenwood@wdc.usda.gov
