SPECIAL NOTICE
H -- Listeriosis module
- Notice Date
- 8/7/2008
- Notice Type
- Special Notice
- NAICS
- 541990
— All Other Professional, Scientific, and Technical Services
- Contracting Office
- Department of Agriculture, Food Safety and Inspection Service, Procurement Management Branch, 5601 Sunnyside Avenue, Mail drop 5230, Beltsville, Maryland, 20705
- ZIP Code
- 20705
- Solicitation Number
- 179903
- Response Due
- 8/22/2008
- Archive Date
- 9/6/2008
- Point of Contact
- Marnie Miller,, Phone: 301-504-4235, Donna M Hardy, Phone: 301-504-2010
- E-Mail Address
-
marnie.miller@fsis.usda.gov, donna.hardy@fsis.usda.gov
- Small Business Set-Aside
- N/A
- Description
- Statement of Work For Two Internet-Based Modules That Comprise Behaviors That USDA Recommends to Prevent Pregnant Women from Contracting Listeriosis and Behaviors Necessary to Keep Young Children Save from Foodborne Illness BACKGROUND AND OBJECTIVES The Food Safety and Inspection Service (FSIS), U.S. Department of Agriculture (USDA), is a public health agency that protects consumers by ensuring that the nation's meat, poultry products, and processed eggs are safe, wholesome, and correctly labeled and packaged. Foodborne illness is a preventable public health challenge. The Centers for Disease Control and Prevention estimates that there are 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States annually from foodborne illnesses. Science informs us that foodborne illness can be prevented by practicing the safe food handling principles, developed by the Partnership for Food Safety Education, i.e., Clean, Separate, Cook, and Chill. Through USDA’s consumer education programs generated by its Food Safety Education Staff (FSES), which includes the Meat and Poultry Hotline, the public is educated on how to safely handle, prepare, and store meat, poultry, and egg products to reduce their risk of contracting a foodborne illness. Everyone is at risk for contracting a foodborne illness. However, young children, older adults, pregnant women and their unborn, and those who have weakened immune systems caused by medication and/or disease are at greater risk for more serious illness or even death should they contract a foodborne illness. USDA has historically developed science-based safe food handling educational materials to help inform general and at-risk consumers about safe food handling practices to reduce their risk of foodborne illness. Among the leading foodborne pathogens in the United States that often result in the most severe health consequences are L. monocytogenes and E. coli O157:H7. Pregnant women and their unborn or newborn are among the at-risk populations that are adversely affected by L. monocytogenes and young children are among the at-risk populations that are most often affected by E. coli O157:H7. To address the public health challenges of these two pathogens, national safe food handling educational campaigns and other groundbreaking initiatives have been developed and implemented to better reach these at-risk groups. Historically, USDA has collaborated with WIC programs to better reach this audience. However, to broaden the effort, FSIS desires to contract with a company capable of developing interactive Internet-based educational modules that target WIC clients, specifically pregnant women and women with young children (children 5 years of age and under) for purpose of helping them to better understand how to adopt behaviors that help reduce their risk of contracting foodborne illnesses caused by L. monocytogenes and E. coli O157:H7. DESCRIPTION OF WORK The work completed will be: 1.Two Internet-based modules that comprise behaviors that USDA recommends to prevent pregnant women from contracting listeriosis (Module 1) and behaviors necessary to prevent young children from consuming hamburger that has not been cooked to the safe USDA-recommended minimum internal temperature (Module 2). 2.Developed using cleared USDA/FSIS consumer-oriented food safety publications. 3.Inclusive of the following specific behaviors in Module 1: a.Keep refrigerator at 40° F or below b.Do not eat unpasteurized dairy products, including soft cheeses c.Do not eat refrigerated paté, meat spreads from the meat counter or smoked seafood from the refrigerated section d.Reheat hot dogs, bologna, and other deli/luncheon meats until steaming hot before eating. 4.Inclusive of the following specific behavior in Module 2: a.To be sure hamburger is safe to eat, use a food thermometer to make sure its safe minimum internal temperature is 160° F. 5.Incorporate the foundational safe food handling principles of Clean, Separate, Cook and Chill. DELIVERABLES: The Contractor shall provide the following deliverables: 1. Two modules adopted from USDA/FSIS cleared consumer-oriented food safety publications and based on the E-Health Behavior Management Model designed to fit within an existing Internet-based nutritional educational system that specifically targets WIC clients. Each module focus will be on food safety associated with pregnant women and listeriosis prevention and children and reduction of exposure to E. coli O157:H7, while incorporating the foundational safe food handling principles of Clean, Separate, Cook, and Chill as well as a link to USDA/FSIS food safety education Web site. 2.Food safety modules that are integrated into all aspects of an Internet-based nutritional educational system, including marketing materials, implementation, evaluation, and system maintenance. Module 1 will comprise, at minimum, the following behaviors: a.Keep refrigerator at 40° F or below; b.Do not eat unpasteurized dairy products, including soft cheeses; c.Do not eat refrigerated paté, meat spreads from the meat counter or smoked seafood from the refrigerated section; and, d.Reheat hot dogs, bologna, and other deli/luncheon meats until steaming hot before eating. Module 2 will comprise the behavior of using a food thermometer to ensure that hamburgers are cooked to a safe minimum internal temperature of at least 160° F. 3.The food safety modules will be included in an Internet-based nutritional educational system live stats system. 4.Provide an opportunity for USDA to proof and edit the modules to ensure they are consistent with cleared publications and existing policies and regulations before they are fully integrated into the live Internet-based nutritional educational system. 5.Midyear update report indicating activities engaged and those planned for second half of development and implementation year, as well as an end of year report. GOVERNMENT RESPONSIBILITIES FSIS will be responsible for providing the Contractor with cleared consumer-oriented food safety publications that focus on the aforementioned behaviors. FSIS will proof and edit modules before they go live on an Internet-based nutritional educational system. PERIOD OF CONTRACT This contract shall become effective upon date of award and shall continue in effect through September 30, 2009.
- Web Link
-
FedBizOpps Complete View
(https://www.fbo.gov/?s=opportunity&mode=form&id=99783c13fb816e4531cfec65ce794f8a&tab=core&_cview=1)
- Place of Performance
- Address: GWCC, OPACE/FSES, 5601 Sunnyside Drive, Beltsville, Maryland, 20705, United States
- Zip Code: 20705
- Zip Code: 20705
- Record
- SN01634102-W 20080809/080807223348-99783c13fb816e4531cfec65ce794f8a (fbodaily.com)
- Source
-
FedBizOpps Link to This Notice
(may not be valid after Archive Date)
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