Key Responsibilities (not all-inclusive, nor exhaustive):

• Serve as the primary focal point for overseeing food safety and quality assurance protocols in key WFP programmes Wheat operations ensuring compliance with WFP’s regulations and international best practices.
• Work closely with the inspection companies and provide guidance on WFP rules and regulations for monitoring food safety, ensuring that robust systems are in place to safeguard food quality at all stages of the food supply chain.
• Assist in developing, maintaining, and continuously improving Food Safety and Quality Assurance protocols applied in relevant programmes (i.eimplemented by WFP Cooperating partners and relevant third-party service providers.
• Oversee and monitor the food safety inspection procedures applied by contracted third-party service providers for the school feeding operation at relevant locations.
• In the event of food safety incidents, Lead investigation exercises, under the supervision of the head of unit, to enable lessons learned to be documented and shared to reduce the re-occurrence of the incident.
• Review the lab tests and follow up on inspection reports provided by the companies.
• Provide regular reports on food safety, quality control, and program performance to the relevant internal units.
• Assist in the development and execution of food safety and quality assurance training programs for relevant staff in the Cooperating partners or food sourcing entities working in relevant programmes (i.e., School feeding modalities, Livelihood agribusiness supported projects, etc.)
• Perform other related duties as required.
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Skills

STANDARD MINIMUM ACADEMIC QUALIFICATIONS:

Education: Completion of secondary school education. A post-secondary certificate in the related functional area.

Experience: Minimum six (6) years of experience in food safety, quality control, and nutrition in a school or institutional setting..

Language: Fluency in both oral and written communication in English and Arabic. Knowledge of French language is an added advantage.

Required Skills and Knowledge:

• Strong knowledge of food safety standards, nutritional guidelines, and regulations
• Attention to detail and the ability to conduct thorough inspections and assessments.

Desired Skills and Knowledge:

• Excellent understanding of food processing, preservation, and quality assurance procedures.
• Effective communication and training skills to interact with kitchen staff, nutritionists, and other stakeholders.
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