Autorité de transformation des aliments

An advanced contract award notice (ACAN) is a public notice indicating to the supplier community that a department or agency intends to award a contract for goods, services or construction to a pre-identified supplier, thereby allowing other suppliers to signal their interest in bidding, by submitting a statement of capabilities. If no supplier submits, a statement of capabilities that meets the requirements set out in the ACAN, on or before the closing date and time stated in the ACAN, the contracting officer may then proceed with the award to the pre-identified supplier.
1. Definition of the requirement:
The Correctional Service of Canada (CSC) has a requirement for the services of a Food Microbiologist and a Process Authority in Hazards Analysis and Critical Control Points (HACCP) and Reduced Oxygen Packaging (ROP) production standards to provide reviews, make recommendations, write reports, and write deviation letters to meet the needs of the Food Service Division Regional Food Service Production Centers. The work will involve the following:
1.1 Objectives:
To ensure the effectiveness of CSC’s food safety plan using the CSC established HACCP manual and published Standard Operating Procedures (SOP).
1.2 Tasks:
The Contractor's resource must support the CSC Project Authority on an “as and when requested” basis, providing services, which include:
1.2.1 Internal Annual Audits:
The Regional Food Service Production Centers’ HACCP program and related SOP documentation of the operational and critical control points must have internal annual audit to ensure the effectiveness of the program. The contractor must perform annual audits and deliver a full report that includes all of the following:
1.2.1.1 Review and assess Compliance to HACCP Plan and SOPS through interviews and observations;
1.2.1.2 Review Record keeping for compliance to Critical Control Points (CCPs) and Operational Control Points (OCPs) during production, cooking, cooling and packaging, storage and distribution of products;
1.2.1.3 Review Record keeping for the established management and practices for deviation reports;
1.2.1.4 Make recommendations to improve procedures and record keeping;
1.2.1.5 Assist in the development, edits, and updates of the HACCP Plan;
1.2.1.6 Develop a corrective action plan with the site manager and Regional Food Service Manager to bring the HACCP program to full compliance.
1.2.2 Training:
Review and develop Training materials, self audits and webinars; identify training deficiencies; and recommend training requirements to maintain a continual improvement process for the CSC food safety program.
1.2.3  Reports:
Provide written reports related to the CSC HACCP program, including:

Internal audits and program performance
Validation of program elements
Changes to legislation or scientific evidence that affect program elements
Reviews and updates of program elements
Interpretation of program elements in response to questions concerning activities at Regional Food Service Production Centers and Finishing Kitchens

1.2.4  Webinars:
Participate in scheduled virtual meetings (webinars) to review and respond to questions. CSC Food Services will record the virtual sessions in order to use them as a teaching tool in the future.
1.2.5  Deviation Letters:
Prepare and supply deviation letters when a critical control point has not been met for activities outlined in the HACCP manual and SOPs. The deviation letter(s) must include, at minimum, the following:
1.2.5.1 Background of Incident;
1.2.5.2 Batch Information;
1.2.5.3 Analysis of hazards and efficacy of corrective action;
1.2.5.4 Recommendations for a root cause analysis;
1.5.2.5 Recommendation for reprocessing, distribution or destruction.
1.3   Expected results:
1.3.1 Scientific validation of cook chill food production processes (including existing, new, and modified procedures);
1.3.2 Analysis and recommendations for product and process deviations and their corrective actions;
1.3.3 Advice and recommendations to improve food safety performance outcomes;
1.3.4 In-person annual HACCP audit for each regional food production center (to include GMP/Facility and Desk/Records audits);
1.3.4.1 Audits reports must identify deficiencies and suggest corrective actions
1.3.4.2 If travel restrictions and facility access restrictions are in place due to COVID-19, the in-person audit parameters and mode of delivery may be amended, postponed, or cancelled at the discretion of CSC. Amendments to the delivery mode of in-person audits must be agreed upon by both the contractor and CSC and the contractor must confirm that the amended audit method will be sufficient to validate the HACCP program
1.4   Performance standards:
1.4.1 The contractor must be available during regular working hours (Mon-Fri, 09:00-17:00);
1.4.2 The contractor must reply within 24 hrs of initial contact (by phone or email)
1.4.3 The contractor must provide analysis and recommendations for product and process deviations within 48 hrs of initial contact;
1.4.4 The contractor must complete HACCP audits within each fiscal year (timing to be determined by the contractor and CSC based on travel and site access restrictions);
1.4.4.1 The contractor must submit the audit reports before March 31 of each fiscal year;
1.4.5 HACCP audits must be based on a Global Food Safety Initiative (GFSI) benchmarked food safety scheme (scope of audits TBD by the contractor and CSC);
1.4.6 Validation of HACCP program elements must ensure Regional Food Service Production Center food products and operations are in compliance with the following:
1.4.6.1 Legislation;

The Food and Drugs Act;

The Food and Drugs Regulations;

The Safe Food for Canadians Act ;

The Safe Food for Canadians Act Regulations;

1.4.6.2 CSC Policies;
Commissioner’s Directive and Guidelines (CD 880 and GLs);
1.4.6.3 Other Guidance;

Codex Alimentarius HACCP standards;
1.5   Deliverables:
1.5.1 All deliverables must be completed with approved Office Suite products and delivered electronically;
1.5.2 All written deliverables must be provided in English; CSC is responsible for the translation, if required;
1.5.3 Virtual Webinars must be presented in both English and French. Dates will be determined by the Project Authority.
1.5.1 Paper consumption:
a. Should printed material be required, double sided printing in black and white format is the default unless otherwise specified by the Project Authority.
b. The Contractor must ensure printed material is on paper with a minimum recycled content of 30% and/or certified as originating from a sustainably managed forest.
c. The Contractor must recycle unneeded printed documents (in accordance with Security Requirements).
1.6   Constraints:
1.6.1 Contractor personnel are employees of the Contractor and are paid by the Contractor on the basis of services rendered. Where the Contractor or the Contractor's employees are providing services on government premises pursuant to this requirement and the said premises become non accessible due to evacuation or closure of government facilities, and consequently no Work is being performed as a result of the closure, Canada will not be liable for payment to the Contractor for the period of closure;
1.6.2 Contractors working at CSC sites should be aware that they may be faced with delay or refusal of entry to certain areas at certain times even if prior arrangements for access may have been made. Contractors are advised to call in advance of travel to ensure that planned access is still available;
1.6.3 If access is unavailable once they have arrived on-site, the Contractor(s) must adopt a workaround plan identified by the site in question. With the exception of sites located in remote locations, this may include performing work at a nearby facility.
1.6.1 Location of work:
a. The Contractor must perform the work at their place of business and at CSC locations across Canada, as requested by the Project Authority.
b. Travel
Travel to the following locations will be required for performance of the work under this contract: The location(s) will be identified in each individual Task Authorization (TA).
Atlantic Region:Regional Food Production Center
4902 A Main Street
Dorchester, NB E4K 2Y9
Quebec Region
Centre Regional de Production Alimentaire
244 Montée Gagnon
Sainte-Anne-Des-Plaines
J0N 1H0
Ontario Region
Bath Regional Production Facility
Bath Institution
Government of Canada
Prarie Region
Food Services Regional Production Centre (PRA)
Bowden Institution | Établissement Bowden
Box 6000, Innisfail AB T4G1V1 |
Pacific Region
Food Services Regional Production Centre (PAC)
Matsqui InstitutionPO Box 2500,33344 King Road, Abbotsford, BC, V2S 4P3 |
1.6.2 Language of Work:
The contractor must perform all work in English or French.
Audits in the Quebec Region must be conducted in French.
1.6.3 Security Requirements:
There are no security requirements associated to this contract.
2. Criteria for assessment of the statement of capabilities (minimum essential requirements):
Any interested supplier must demonstrate by way of a statement of capabilities that it meets all of the following requirements:
2.1 Process Authority in HACCP Subject Matter Expert:
Experience:
2.1.1 Must have three (3) years of experience within the past five (5) years prior to the ACAN closing date as a recognised Process Authority in developing Food Safety Validation letters accepted by a Food Safety Regulatory Authority for commercial or institutional environments using cook chill and sous vide cooking;
2.1.2 Must have three (3) years of experience within the past five (5) years prior to the ACAN closing date in developing HACCP plans for commercial or Institutional Food Operations using cook chill and sous vide cooking;
2.1.3 Must have three (3) years of experience in the past five (5) years prior to the ACAN closing date in developing and delivering training material for HACCP ROP operations using cook chill and sous vide cooking;
2.1.4 Must have three (3) years of experience in the past five (5) years prior to the ACAN closing date in analyzing, modeling and interpreting pathogen growth models specific to Food Microbiology;
2.1.5 Must have three (3) years of experience in the past five (5) years prior to the ACAN closing date in the development of Audit Tools for HACCP programs in institutional or commercial environments using cook chill and sous vide cooking;
2.1.6 Must have three (3) years of experience in the past five (5) years prior to the ACAN closing date in completing Audits of HACCP plans in institutional or commercial environments using cook chill and sous vide cooking;
2.1.7 Must have completed two (2) projects within the last five (5) years prior to the ACAN closing date that consisted of acting as a Process Authority in HACCP Subject Matter Expert to validate HACCP programs for commercial or institutional food operations using cook chill and sous vide cooking.
Academic qualifications:
2.1.8 Must possess a Masters degree from a recognised university in the field of Science with a specialization in Food Microbiology or Food Engineering.
The degree must have been obtained from a recognized Canadian university or the equivalent as established by a recognized Canadian academic credentials assessment service, if obtained outside Canada.
The list of recognized organizations can be found under the Canadian Information Centre for International Credentials web site.
3. Applicability of the trade agreement(s) to the procurement:
This procurement is subject to the following trade agreement(s):
Canada Chile Free Trade Agreement (CCFTA);
Canadian Free Trade Agreement (CFTA);
World Trade Organisation-Agreement on Government Procurement (WTO-AGP);
Canada – European Union Comprehensive Economic and Trade Agreement (CETA).
The procedural requirements of the other international trade agreements will be fulfilled following compliance to the procedural requirements of CFTA, CCFTA, WTO-AGP and/or the CETA.
4. Set-aside under the Procurement Strategy for Aboriginal Business:
This procurement is not subject to any set-asides for Aboriginal Suppliers.
5. Comprehensive Land Claims Agreement(s):
This procurement is not subject to a Comprehensive Land Claims Agreement.
6. Justification for the Pre-Identified Supplier:
The pre-identified supplier meets all of the minimum essential requirements described in this ACAN.
7. Government Contracts Regulations Exception(s):
The following exception to the Government Contracts Regulations is invoked for this procurement under subsection: (d) only one person is capable of performing the contract.
8. Exclusions and/or Limited Tendering Reasons:
The following exclusion(s) and/or limited tendering reasons are invoked under the section of the trade agreement(s) specified
Canada Chile Free Trade Agreement (CCFTA) Article Kbis-09:
b. where, for works of art, or for reasons connected with the protection of patents, copyrights or other exclusive rights, or proprietary information or where there is an absence of competition for technical reasons, the goods or services can be supplied only by a particular supplier and no reasonable alternative or substitute exists;
 Canadian Free Trade Agreement (CFTA), Article 513
(b) if the goods or services can be supplied only by a particular supplier and no reasonable alternative or substitute goods or services exist for any of the following reasons:
 (iii) due to an absence of competition for technical reasons;
World Trade Organisation-Agreement on Government Procurement (WTO-AGP) - ArticleXIII
b. where the goods or services can be supplied only by a particular supplier and no reasonable alternative or substitute goods or services exist for any of the following reasons:
iii. due to an absence of competition for technical reasons;
Canada – European Union Comprehensive Economic and Trade Agreement, Article 19.12
 b. if the goods or services can be supplied only by a particular supplier and no reasonable alternative or substitute goods or services exist for any of the following reasons:
iii.  due to an absence of competition for technical reasons;
9. Ownership of Intellectual Property:
There are no intellectual property terms in the contract.
10. Period of the proposed contract or delivery date:
The proposed contract is for a period of two (2) years from YYYY-MM-DD to YYYY-MM-DDwith an option to extend the contract for one (1) additional one (1) year period.
11. Cost estimate of the proposed contract:
The estimated value of the contract, including option(s), is $241,896.00 (GST/HST extra).,
12. Name of the pre-identified supplier:
Name: Dr. Brian Nummer, PH.D
Address: contractor’s place of business
13. Suppliers' right to submit a statement of capabilities:
Suppliers who consider themselves fully qualified and available to provide the goods, services or construction services described in the ACAN, may submit a statement of capabilities in writing to the contact person identified in this notice on or before the closing date and time of this notice. The statement of capabilities must clearly demonstrate how the supplier meets the advertised requirements.
14. Closing date and time for a submission of a statement of capabilities
The closing date and time for accepting statements of capabilities is May 18, 2021 at 2:00 PM DST
15. Inquiries and submission of statements of capabilities
Inquiries and statement of capabilities are to be directed to:
Steve Perron
Senior Procurement Officer
340 Laurier Avenue, West, Ottawa, ON, K1A 0P9
Telephone: 613-293-5934
E-mail: s••••••••@•••••••.••.ca