Jodi Dize

Jodi Dize serves as a Procurement Program Specialist (PPS) at the Federal Medical Center Lexington, operating under the Bureau of Prisons within the Department of Justice. In this role, she is responsible for managing the acquisition lifecycle for mission-critical subsistence and nutritional support services that ensure the health and well-being of the incarcerated population. Her procurement activities center on food service contracts, dairy and bakery product supply, and meat processing solutions aligned with federal dietary and safety standards. Dize works closely with operational staff to translate clinical and nutritional requirements into precise solicitation language, ensuring compliance with USDA, FDA, and BOP regulatory frameworks while maintaining cost-effective and reliable supply chains. Dize maintains a consistent working relationship with Shaver Foods LLC, a primary vendor providing processed meat and miscellaneous food manufacturing services. Her contracting patterns reflect long-term, performance-based partnerships with suppliers capable of meeting stringent federal food safety protocols, including HACCP compliance and just-in-time delivery schedules. These relationships are characterized by high-volume, recurring orders requiring strict adherence to quality control benchmarks and logistical precision in a secure institutional environment. Dize’s procurement portfolio reflects a 100% non-set-aside orientation, with no preference for 8(a), HUBZone, or SDVOSB designations. Her focus remains on securing the highest quality, most reliable suppliers capable of sustaining large-scale, continuous operations under federal detention standards, prioritizing capability and compliance over socioeconomic categorization. Her primary NAICS focus areas—311612 (Meat Processed from Carcasses), 311999 (All Other Miscellaneous Food Manufacturing), 311811 (Retail Bakeries), and 311511 (Fluid Milk Manufacturing)—reveal deep expertise in institutional food systems. She procures bulk-ready-to-serve items including processed meats, dairy products, baked goods, and fluid milk, ensuring nutritional compliance and operational continuity across a high-acuity correctional healthcare setting.