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Food Safety and Quality Assurance Management

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Federal

Contract Overview

Solicitation details, issuing organization, response deadlines, documents, and interested companies for this government contract opportunity.

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This contract involves the development and ongoing maintenance of a comprehensive food safety program for the US Embassy in Libreville. Key responsibilities include creating and updating HACCP (Hazard Analysis and Critical Control Points) plans, implementing risk management strategies, overseeing quality control measures, and conducting hygiene audits. The contract emphasizes thorough documentation and requires regular performance reporting to ensure compliance with food safety standards. The contract is categorized under NAICS code 541690, which pertains to other scientific and technical consulting services. It is a subcontract issued by the Department of State through the US Embassy in Libreville, with work to be performed locally in Libreville. Although specific financial details and points of contact are not provided, the engagement underlines the embassy's commitment to maintaining high standards of food safety and quality assurance through expert management and continuous monitoring.

General Info

Develop and maintain food safety program for US Embassy Libreville, including HACCP, audits, reporting.

Agency

Department Of State → US Embassy Libreville

NAICS

541690 - Other Scientific and Technical Consulting Services

Place of Performance

Libreville, GA-1, 4000, GAB

Set-Aside

NONE

Documents

This scope was carved out of 19GB5026Q0007.

The full solicitation package (3 documents), including the RFP, is on the prime solicitation, not on this scope.

View the prime solicitation

MSG Cook Services

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Timeline

PostedApr 8

subcontract

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Organization & Contact Information

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AgencyDepartment Of State → US Embassy Libreville

ContactsNo contacts available

OfficeN/A

Organization / AgencyDepartment Of State → US Embassy Libreville

Office AddressN/A

ContactsNo contact information available

Full Description

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Development and maintenance of a documented food safety program, including HACCP plans, risk management, quality control, and hygiene audits, with performance reporting.

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