Fatia Broussard

Fatia Broussard serves as a key procurement professional within the Federal Correctional Institution Petersburg, operating under the Bureau of Prisons, where she manages acquisitions critical to sustaining the dietary and operational integrity of the federal incarceration system. Her role centers on securing compliant, culturally appropriate food services and essential facility infrastructure to support the nutritional, religious, and medical needs of the incarcerated population. She oversees the full lifecycle of contracts under the Federal Acquisition Regulation, with a focus on perishable food manufacturing, commercial bakery services, and related equipment procurement, ensuring alignment with federal dietary standards and facility safety protocols. While specific contractor names are not publicly disclosed, Broussard maintains consistent working relationships with a network of small business vendors specializing in food production, packaging, and institutional kitchen equipment. Her procurement approach emphasizes reliability, traceability, and adherence to USDA and FDA standards, fostering long-term partnerships with suppliers capable of meeting high-volume, low-margin requirements while maintaining strict quality control. Broussard demonstrates a pronounced commitment to socioeconomic inclusion, with 93.9% of her acquisitions designated as total small business set-asides under FAR 19.5. This reflects a deliberate strategy to prioritize small, disadvantaged, and community-based suppliers, aligning with the Bureau of Prisons’ broader mission to strengthen local economies while ensuring equitable access to federal contracting opportunities. Her pattern of awarding nearly all contracts to small businesses underscores a robust and intentional support for underserved vendors. Her technical expertise is concentrated in NAICS 311991 (Perishable Prepared Food Manufacturing) and 311999 (Other Miscellaneous Food Manufacturing), with secondary focus on commercial baking and food machinery. She specializes in procuring ready-to-serve meals, religiously compliant diets, and shelf-stable provisions tailored to institutional feeding environments, demonstrating deep domain knowledge in food safety, logistics, and facility-based nutrition systems.