Call for ISO 22000 & Product Development Expert - FSC

Context & Background

The Food System Challenge Program, funded by WFP and implemented by Berytech, is currently supporting 30 SMEs operating in the food and agri-food processing sector to develop their business and grow as entities able to support the Lebanese food security and respond market’s needs.

For that purpose, Berytech is seeking to hire consultants that will be able to support Social Enterprise Cluster (SEC) in developing the formulation and expanding the shelf life of the specified product categories and ensure product quality and safety as per the scope of the interventions mentioned below. Social Enterprise Cluster is a food social enterprise ( M Social Catering) specialized in cooking and distributing food such as healthy snacks and vacuum meals to schools, NGOs, and elderly centers. 

Scope of work and Deliverables

The Consultant is expected to fulfill the following in addition to any other task required:

1. Develop and implement the ISO 22000 system: The system will cover all MSC products (meals and snacks). 
2. Develop a new snack to comply with client requirements in terms of nutrition: Develop the formulation of new snack (Up to 2 products).

Deliverables:

1. Deliver all necessary templates, inputs, and guidance needed for the preparation and development of the FSMS documentation, essentially related to determining the context of the organization, leadership, and communication.
2. Guide food safety team leader to proceed with a hazard analysis and risk analysis and develop policies and procedures for the pre-requisite programs (PRP) to the extent to control hazards.
3. Conduct food safety training for all employees and provide the food safety team leader with the implementation of ISO 22000 training course.
4. Provide a detailed description of all the needed steps to enable hazard analysis, and deliver the related documents of the Hazard Identification, Hazard assessment, Identification of CCPs and OPRPs, determination of critical limits and Operation criteria, HACCP plan and OPRP plan.
5. Develop a traceability system capable of identifying the relation of lots of received materials, ingredients and intermediate products to the end products; reworking of materials/products and distribution routes of end products.
6. Perform a risk assessment of the whole company to evaluate all risks and opportunities and set control measures. Deliver an emergency preparedness procedure describing all emergencies and the way the company is prepared to respond to them.
7. Standardized protocols and documentation outlining storage, handling, and recommended shelf life for each product category.
8. Production Know-How Assessment Report; a comprehensive report summarizing the assessment findings, including areas of improvement and optimization for production processes.
9. Recipe Development: developing the recipe of new snack to comply with client requirements in terms of nutrition.

The consultant will provide these deliverables within the specified intervention period after working closely with the company to complete the ISO 22000 implementation and the development of new snack with nutritional value.

As part of the program’s Monitoring and Evaluation (ME&L) processes, the consultant is required to:

• Deliver a briefing report to the program’s team.
• Attending check-ins short meetings, if needed and required by the program’s team
• Attending MEL induction meeting before the beginning of the session if requested by the program’s team
• Conducting pre-post assessment, feedback and attendance as requested by the program team

Questions regarding the technical should be asked to the client directly during a site visit or via a call. To arrange a visit or conference call, please coordinate with Nancy Assaf, email: [email protected], phone number: 03/134927. The client has the right to stop meeting consultants/ consultancy firms at his disclosure.

Questions regarding the technical should be asked to the client directly during site visit/call & questions regarding administrative requirements of this RFQ may be submitted no later than 4 pm local Beirut time on February 22, 2024 by email to [email protected] Questions must be submitted in writing; phone calls will not be accepted.

 Qualifications

• Bachelor’s degree, MSc Degree in food processing, food technology, quality control, food safety, food science, environmental Health, hospitality management, and any other relevant field. 
• At least 15 years of experience in similar projects.
• Excellent communications and report writing skills.
• Fluent in English and Arabic