Food, Oils And Fats

Product Service Code (PSC) 8945 encompasses food, oils, and fats procurement for federal government agencies. These solicitations and awards cover a wide range of food products including meats, dairy, produce, dry goods, frozen items, and specialty dietary meals such as kosher and halal options. The products are primarily intended for institutional food service settings, with a significant focus on correctional facilities operated by the Department of Justice Bureau of Prisons.

The federal contract awards under PSC 8945 demonstrate a consistent pattern of small business set-aside contracts, primarily targeting food manufacturing and distribution companies. Most awards range from $10,000 to $125,000, with delivery periods typically spanning one fiscal quarter. Frequently awarded entities include Shaver Foods LLC, JNS Foods LLC, Rainmaker Inc., and North Star Imports LLC. The majority of awards are issued by the Bureau of Prisons for facilities located across the United States, with common delivery locations including federal correctional institutions in Texas, Illinois, Indiana, and Colorado. These contracts are predominantly firm-fixed-price purchase orders with strict specifications for product quality, temperature control, and religious dietary accommodations.

Recent federal contract opportunities under PSC 8945 continue the trend of seeking comprehensive food service supplies for federal institutions. Agencies like the Bureau of Prisons are soliciting quotes for quarterly food requirements, including subsistence items, kosher and halal meals, meat products, dry goods, and frozen foods. These opportunities consistently specify total small business set-asides under NAICS code 311999, with size standards typically ranging from 500 to 700 employees. Performance locations include federal correctional facilities in states such as Louisiana, Indiana, Illinois, and Arizona. The solicitations emphasize detailed product specifications, temperature-controlled delivery, and compliance with national menu standards, reflecting the critical nature of food service in federal institutional settings.