Mary T Mahoney

Mary T. Mahoney serves as a Contract Specialist responsible for managing the full lifecycle of procurement actions, from market research and solicitation development to contract award and administration. Her role is central to ensuring compliance with federal acquisition regulations and advancing the agency’s mission through timely, transparent, and legally sound contracting practices. She specializes in the acquisition of food manufacturing goods, with a singular focus on cheese production and related dairy processing services. Her expertise lies in evaluating technical specifications, assessing vendor capability, and ensuring conformance with food safety and quality standards under the Federal Food, Drug, and Cosmetic Act. Mahoney maintains a streamlined contracting approach, working primarily with established manufacturers and processors in the dairy sector. While no specific contractor relationships are currently identifiable in the dataset, her procurement pattern suggests consistent engagement with firms possessing the capacity to meet stringent USDA and FDA requirements for dairy product production. She fosters long-term vendor partnerships grounded in reliability, compliance, and consistent delivery of standardized goods. Her contracting activity reflects a clear preference for open competition, with 100% of her awards issued under the “No Set-Aside” category. This indicates a deliberate focus on full and open competition without socioeconomic set-asides such as 8(a), HUBZone, or SDVOSB designations, prioritizing technical capability and product conformity over socioeconomic criteria. Mahoney’s primary NAICS code focus—311513, Cheese Manufacturing—demonstrates deep specialization in dairy product procurement. She handles contracts for bulk cheese production, including varieties such as cheddar, mozzarella, and processed cheese products, often requiring adherence to specific moisture, fat, and aging standards. Her domain expertise includes understanding Good Manufacturing Practices (GMPs), Hazard Analysis and Critical Control Points (HACCP) systems, and supply chain logistics unique to perishable food commodities.