Food Research for Food Standards Agency

Food Research for Food Standards Agency

Food standards agency – FS241045 – a comprehensive review of current practices in the management of Listeria monocytogenes during cooked sliced meat production.

UK-York: research and development services and related consultancy services

2012/S 98-163592

Contract notice

Services

Directive 2004/18/EC

Section I: Contracting authority

I.1)Name, addresses and contact point(s)

Food Standards Agency
1-2 Peasholme Green
Contact point(s): Procurement Team
YO1 7PR York
UNITED KINGDOM
E-mail: fsa.procurement@foodstandards.gsi.gov.uk

Internet address(es):

General address of the contracting authority: www.food.gov.uk

Address of the buyer profile: https://fsa-esourcing.eurodyn.com

Further information can be obtained from: The above mentioned contact point(s)

Specifications and additional documents (including documents for competitive dialogue and a dynamic purchasing system) can be obtained from: The above mentioned contact point(s)

Tenders or requests to participate must be sent to: The above mentioned contact point(s)

I.2)Type of the contracting authority

Ministry or any other national or federal authority, including their regional or local sub-divisions
I.3)Main activity
I.4)Contract award on behalf of other contracting authorities

Section II: Object of the contract

II.1)Description
II.1.1)Title attributed to the contract by the contracting authority:

Food standards agency – FS241045 – a comprehensive review of current practices in the management of Listeria monocytogenes during cooked sliced meat production.
II.1.2)Type of contract and location of works, place of delivery or of performance

Services
Service category No 8: Research and development services
NUTS code UK

II.1.3)Information about a public contract, a framework agreement or a dynamic purchasing system (DPS)

The notice involves a public contract
II.1.4)Information on framework agreement
II.1.5)Short description of the contract or purchase(s)

The Food standards agency wishes to review current practices utilised by manufacturers in the management of L. monocytogenes in the UK cooked sliced meat sector, identifying key risk areas in the whole processing chain and potential gaps in the management of these. The project should cover companies that slice pre-cooked meats (e.g. deli counters), as well as those manufacturing pre-packed cooked sliced meats. This will be done with a view to developing information for Food business operators (in particular SMEs) and Local food authorities on the key risk areas for L. monocytogenes contamination and the monitoring and management of these. In particular, it is envisaged that the outputs of this project will be used to underpin the development of a decision support tool that will be taken forward as a separate piece of work. Please note that the project should focus on cooked sliced meats and should not include cured/fermented meats. It is expected that the following activities will be required to fulfil this research requirement:
— Conduct a systematic review of the available literature to identify key monitoring and intervention steps applicable in the UK for manufacturers of cooked sliced meats with regard to Listeria. The review should adopt a comprehensive search strategy and in particular consider studies which are relevant to the management of Listeria in cooked sliced meat production. It is anticipated that in reviewing key papers applicants will use explicit and objective criteria for inclusion and rejection based on the quality of the studies being considered,
— Information gathering on industry practices in relation to issues such as cleaning and monitoring with regard to Listeria (e.g. environmental swabbing and food sampling regimes),
— Information gathering on manufacturers’ attitudes to cleaning and monitoring with regard to Listeria and on the difficulties faced by the food businesses in relation to controlling and testing of Listeria in the manufacturing environment,
— Obtaining information on slicing and packing methods and associated risk management practices utilised by the cooked sliced meat sector,
— Obtaining information on the products’ shelf life and what supporting evidence manufacturers base this on,
— Information gathering on inspection activities and enforcement regimes utilised by Local food authorities in relation to L. monocytogenes in cooked sliced meats,
— Establish what approach end users would find most useful if the outputs of this project are used to develop guidance on the management of Listeria monocytogenes during cooked sliced meat production (e.g. whether a decision support tool, written guidance or other options would be most useful) and make recommendations for future work.
II.1.6)Common procurement vocabulary (CPV)

73000000, 73110000, 73200000, 73210000

II.1.7)Information about Government Procurement Agreement (GPA)
II.1.8)Lots

This contract is divided into lots: no
II.1.9)Information about variants

Variants will be accepted: no
II.2)Quantity or scope of the contract
II.2.1)Total quantity or scope:
II.2.2)Information about options
II.2.3)Information about renewals
II.3)Duration of the contract or time limit for completion

Section III: Legal, economic, financial and technical information

III.1)Conditions relating to the contract
III.1.1)Deposits and guarantees required:
III.1.2)Main financing conditions and payment arrangements and/or reference to the relevant provisions governing them:
III.1.3)Legal form to be taken by the group of economic operators to whom the contract is to be awarded:
III.1.4)Other particular conditions

The performance of the contract is subject to particular conditions: no
III.2)Conditions for participation
III.2.1)Personal situation of economic operators, including requirements relating to enrolment on professional or trade registers
III.2.2)Economic and financial ability
III.2.3)Technical capacity
III.2.4)Information about reserved contracts
III.3)Conditions specific to services contracts
III.3.1)Information about a particular profession

Execution of the service is reserved to a particular profession: no
III.3.2)Staff responsible for the execution of the service

Legal persons should indicate the names and professional qualifications of the staff responsible for the execution of the service: no

Section IV: Procedure

IV.1)Type of procedure
IV.1.1)Type of procedure

Open
IV.1.2)Limitations on the number of operators who will be invited to tender or to participate
IV.1.3)Reduction of the number of operators during the negotiation or dialogue
IV.2)Award criteria
IV.2.1)Award criteria

The most economically advantageous tender in terms of the criteria stated in the specifications, in the invitation to tender or to negotiate or in the descriptive document
IV.2.2)Information about electronic auction

An electronic auction will be used: no
IV.3)Administrative information
IV.3.1)File reference number attributed by the contracting authority:

FS241045
IV.3.2)Previous publication(s) concerning the same contract
IV.3.3)Conditions for obtaining specifications and additional documents or descriptive document
IV.3.4)Time limit for receipt of tenders or requests to participate

11.7.2012 – 17:00
IV.3.5)Date of dispatch of invitations to tender or to participate to selected candidates
IV.3.6)Language(s) in which tenders or requests to participate may be drawn up
IV.3.7)Minimum time frame during which the tenderer must maintain the tender
IV.3.8)Conditions for opening tenders

Date: 12.7.2012

Section VI: Complementary information

VI.1)Information about recurrence
VI.2)Information about European Union funds

The contract is related to a project and/or programme financed by European Union funds: no
VI.3)Additional information
VI.4)Procedures for appeal
VI.4.1)Body responsible for appeal procedures
VI.4.2)Lodging of appeals
VI.4.3)Service from which information about the lodging of appeals may be obtained

VI.5)Date of dispatch of this notice:22.5.2012