|Date Posted:||Apr 29, 2010|
|Reference:||ASMED KAB 05|
|Closing Date:||May 5, 2010|
|Number of Vacancies:||1|
|Functional Area:||Economic Growth|
|Salary Range:||As per NTA salary scale policyUSD|
|Years of Experience:||5 Years|
|Contract Duration:||Not specified|
|Possibility of Contract Extension:||Yes|
|Contract Type:||Short Term|
ASMED works directly and indirectly with a number of SMEs engaged in food processing. The majority of these produce dried fruits and nuts, jams, jellies and pickles, tomato paste or sauces, and honey.
A smaller number of businesses process saffron, liquorices root, other spices, and snack foods (potato chips). In order to expand production and increase sales, producers for the domestic market need to ensure that product is safe for consumers, extend shelf life, and improve packaging. Exporters must meet the market requirements of export destinations and clients.
The consultant will assist ASMED to design and implement a program to build capacity within local business service providers to deliver advisory and training services to SMEs in basic sanitation, hygiene, food safety, and GMP. Additionally, at the completion of the program BSPs should be able to advise local companies on the requirements of implementing HACCP or ISO 22000 programs.
The objective of the program is to have 2-3 service providers in Afghanistan able to provide quality training and consulting services to SMEs on pre-HACCP requisites and assist SMEs in more advanced stages of production to source expertise in the following areas:
â€¢ to plan, implement, operate, maintain and update a food safety management system aimed at providing products that, according to their intended use, are safe for the consumer,
â€¢ to demonstrate compliance with applicable statutory and regulatory food safety requirements,
â€¢ to evaluate and assess customer requirements and demonstrate conformity with those mutually agreed customer requirements that relate to food safety, in order to enhance customer satisfaction,
â€¢ to effectively communicate food safety issues to their suppliers, customers and relevant interested parties in the food chain,
â€¢ to ensure that the organization conforms to its stated food safety policy,
â€¢ to demonstrate such conformity to relevant interested parties, and
â€¢ To seek certification or registration of its food safety management system by an external organization, or make a self-assessment or self-declaration of conformity to ISO 22000.
This will be achieved by carrying out a Training of Trainers (TOT) for up to 15 persons from the selected Business Service Providers.
Duties & Responsibilities:
The Food Safety and Quality Advisor will work closely with ASMEDâ€™s BDS team to undertake the following tasks:
1) Define realistic and achievable goals and objectives for the training program, geared towards building the capacity within BSPs to deliver services to Afghan food processing companies for which there is sufficient domestic demand to provide gainful employment for local consultants.
2) Develop a structure and plan for implementation of the capacity building program that is agreed on by the ASMED BDS Advisor and COP.
3) Develop a core curriculum for the program of training, including recommended training programs and materials to include the creation and implementation of a TOT for up to 15 persons in a pre-HACCP programme. These programmes may include, but are not limited to:
II. premises and equipment,
V. cleaning / sanitation,
VI. residue control programme,
VII. services (e.g. water and pest control),
VIII. waste management and
IX. Product recall / withdrawal and traceability.
4) Assist BDS team in the identification and selection of BSPs or independent candidates to receive capacity building training.
OUPUTS AND DELIVERABLES:
1) Needs assessment completed and priority service areas defined
2) Selection of a Kabul based company to be used for training purposes
3) Development of a marketing plan for BSPs involved in pre HACCP training
4) Selection of the BSP companies suitable for this training and identification of the 15 persons to be trained
5) Piloting of the programme in this company during the training
6) Compilation of a complete training module (suitable for TOT as well as in the implementing of the programme in processing units
7) Manual and electronic versions of the final revision program content in both English and Dari
8) Master list of all applicable and relevant standards, showing title, standard number, revision and revision date, together with three copies of each standard
9) Design and approval of colour coded signage/labeling in Dari, English and Pashto.
1) Listing of companies where pre HACCP programme is recommended
2) The compilation of a training standard for pre HACCP Programme.
3) The setup of a library of standards and recommended reading for Food Safety and Hygiene in the workplace
4) Pictograms and other media designs to be used to produce a comprehensive set of master (artwork) templates of all required signs/warning notes/mandatory/advice messages as deployed in a controlled environment to HACCP standards. This media to be in Dari, English and Pashto
5) Hardcopy and electronic versions of the TOT Programme and sub-components to be used in training the subject staff in the relevant companies. To include all classroom exercises, handout material, Video (if applicable) and any other data/material required for this training. Presentation and handout material to be in Dari and English.
6) Fifteen (15) persons to be ASMED certified as capable of delivering the training without external support.
7) Company identified for pilot testing and instructional use during the training period to attain the â€œpre HACCPâ€ standard as identified in item 6, Design deliverable.
1) B.S. in Food Science, Certified HACCP Auditor, accredited Lead Auditor trainer, or similar credentials.
2) 5+ years of food safety and GMP training experience in a developing country context
3) Familiarity with the requirements of small and medium sized food processing companies
4) Proven ability to train and mentor local national staff in food safety issues
5) Good spoken and written English language skills
6) Ability to communicate effectively with organizations and businesses with limited English language capabilities is desirable.