Retail Food Safety Regulatory Association Collaboration CAP
Contract Overview
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AI Contract Overview
The Food and Drug Administration, under the Department of Health and Human Services, is renewing a cooperative agreement to support the Retail Food Safety Regulatory Association Collaboration, aiming to strengthen retail food protection across the United States. This initiative focuses on advancing food safety practices through coordinated efforts among key stakeholders, with the primary goal of reducing the incidence of foodborne illness by identifying and addressing risk factors in retail food environments. The agreement emphasizes collaborative research, the implementation of effective food protection strategies, and the identification of new opportunities for partnership to improve regulatory outcomes and public health. The contract, posted on August 14, 2024, is open to eligible entities engaged in retail food safety regulation and advocacy, though specific eligibility criteria and funding details are not outlined. Terrin Brown of the FDA serves as the designated point of contact for inquiries, reachable via phone or email. While no solicitation number or NAICS code is provided, the activity is classified as a forecasted opportunity under the agency’s broader mission to enhance food safety systems nationwide. The place of performance is unspecified, indicating the work may be conducted nationally with a focus on interstate coordination and uniformity in food safety standards.
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NAICS
Place of Performance
Not specifiedSet-Aside
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Full Description
The proposed cooperative agreement is a renewal of the existing CAP supporting key stakeholders in retail food safety to coordinate and advance retail food protection in the United States.
The intended outcome of this NOFO is to collaboratively advance retail food safety initiatives to reduce food-borne illness. This cooperative agreement is intended to advance practices in retail food protection, conduct research related to such practices and identify opportunities for collaboration to reduce the occurrence of food-borne illness risk factors.
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