Carrie Lau

Carrie Lau serves as a Contract Specialist at Federal Correctional Institution Fort Dix (15BFTD), within the Bureau of Prisons, where she manages the acquisition of mission-critical food services to support the dietary needs of an incarcerated population under constitutional and religious compliance standards. Her procurement portfolio centers on perishable and prepared food systems that meet stringent nutritional, safety, and cultural requirements—including Kosher and Halal certifications—ensuring lawful, humane, and consistent meal delivery across the facility. She handles full lifecycle contracts under FAR Part 12 and Part 13, primarily utilizing simplified acquisition procedures and competitive sealed bidding to secure reliable, high-integrity food supply chains. Lau cultivates strategic relationships with a diverse base of small business vendors specializing in food manufacturing and distribution, with a strong emphasis on vendors holding relevant food safety certifications such as HACCP and SQF. While specific contractor names are not disclosed, her procurement patterns reflect consistent engagement with regional and national suppliers capable of meeting federal prison dietary protocols, including those with expertise in allergen control, temperature-sensitive logistics, and religious dietary compliance. Her working relationships are characterized by collaborative pre-solicitation outreach and post-award performance monitoring to ensure adherence to contractual food quality and delivery timelines. A staunch advocate for socioeconomic equity, Lau consistently directs 100% of her procurements toward total small business set-asides under FAR 19.5, ensuring maximum participation by small, disadvantaged, and community-based food manufacturers. Her contracting approach prioritizes inclusion of businesses certified under the SBA’s 8(a), HUBZone, and Women-Owned Small Business programs, aligning with the Bureau of Prisons’ broader commitment to equitable economic opportunity and supply chain resilience. Her technical expertise lies in NAICS categories 311991 (perishable prepared food), 311999 (miscellaneous food manufacturing), 311511 (fluid milk), 311812 (commercial bakeries), and 311612 (meat processing), reflecting deep familiarity with food safety standards, shelf-life management, and religious dietary compliance systems. She specializes in procuring ready-to-serve meals, dairy products, baked goods, and processed meats tailored to institutional feeding environments with strict regulatory oversight.