Title:  National Food Safety Consultant

Under the overall direction of the Director General, and in close collaboration with relevant organizational entities, the Directorate of SDG Innovation and Economic Transformation (IET), headed by a Managing Director, is responsible for the development of innovative UNIDO services in the areas of agro-industry and agribusiness, sustainability standards and fair production, and climate relevant or climate-improving technologies. It is also, in collaboration with ODG, responsible for developing innovative cooperation concepts, identifying new sources and means of innovative finance and entering into new partnerships with a broad range of relevant stakeholders. The Directorate is responsible for the Divisions of Agribusiness and Infrastructure Development (IET/AGR), Fair Production, Sustainability Standards and Trade (IET/PST), Climate and Technology Partnerships (IET/CTP), Innovative Finance and International Financial Institutions (IET/IFI), and Public-Private Partnerships (IET/PPP). Leveraging the diverse skill sets of UNIDO personnel and the services provided by the two TC directorates, IET collaborates closely with TCS to develop and implement programmes and projects, aiming at enhancing synergy and complementarity and maximizing UNIDO corporate performance and impacts on the ground. The Directorate also ensures close coordination and collaboration among the Divisions as well as with relevant entities in all Directorates across the Organization. 

The Division of Agribusiness and Infrastructure Development (IET/AGR) supports Member States in their efforts to pave the way to sustainable rural development and a structurally transformed and modernized agribusiness sector. Capitalizing on the experience gained by UNIDO in this field over decades and on tried-and-tested and to-be-developed service modules, the Division will explore innovative approaches to maximize the potential that exists in agribusiness development, addressing emerging global trends, in particular food security, poverty alleviation and climate change. It will explore new ways to contribute to global efforts to reduce hunger, accelerate food systems transformation, and generate income and employment, especially among women and youth. The Division provides TC services to assist the modernization of agriculture and agro-industry, especially in less-developed countries, ensuring that enterprises add value to primary agricultural production, substitute the imports of food and other value-added agricultural products, and participate effectively in local, regional and global value chains. Where needed, it will develop infrastructure and agro-industrial parks and capacities for agro-industrialization, value addition, quality assurance and food safety. It will also bring innovative approaches to Member States to fully benefit from carbon-neutral and biodiversity-enhancing agricultural and agro-industrial production and development opportunities in the green and blue bioeconomy.

The position is located under the Food Security and Food Systems Unit (IET/AGR/FSS) which promotes the development of food industries and food value chains and the production of local food products in developing and less developed countries to end hunger and ensure food and nutrition security while generating income and employment adhering to principles of sustainable industrial development. It provides a range of technical assistance services that allow food enterprises – including in the informal sector and especially SMEs – to extend their production, improve their products, comply with quality and other standards, become more competitive and deliver adequate and nutritious food to local populations and for export. It also promotes the development of food safety compliance infrastructure and building related food safety systems capacities.

PROJECT CONTEXT- LIBERIAN FOOD SAFETY INITIATIVE - SAP ID: 230112

In response to the main challenges Liberia is facing in regard to food safety, the Liberian Food Safety Initiative (LiFSI) has been designed to boost trade in and safe consumption of locally produced food by enhancing food safety practices and compliance along selected value chains. The project holistically addresses this matter at macro, meso and micro level.

Interventions at macro-level address mainly deficiencies in regard to the country’s standard-setting practices, its regulatory framework and the overall performance of Liberia’s food control system. They aim to enhance the national market surveillance system and its enforcement mechanism by establishing a coordinated risk-based inspection approach that is applied systematically. Furthermore, the project responds to the need to strengthen public-private dialogue and collaboration among all relevant actors. In this regard, the Liberian Task Force on Food Safety (LTFFS) will be established, with a particular focus on assuring the engagement of relevant private sector representatives and encouraging their active and voluntary contributions to the enhancement of the overall performance of the national food system.

Aiming at further strengthening the required enabling institutional environment, the meso-level interventions of the LiFSI are focusing on developing a voluntary national 3rd party food safety assurance (vTPA) scheme which is based on internationally existing basic food safety/hygiene principles and guidelines. Responding to the needs of the supported value chains, and the developed scheme in specific, national food testing laboratories and certification bodies will be upgraded towards accreditation. Additionally, the meso-level component of the project aims to strengthen the overall educational system at the university and vocational training centre level by introducing and/or upgrading existing food safety-related curricula. This will ensure the availability of a technically skilled workforce which is essential for advancing the country’s food safety agenda in both the medium and long-term.

The third component of the project is focusing on micro-level interventions and is addressing the need to enhance the implementation of safe food production practices by primary producers, processors, cooperatives and other relevant value chain actors. By supporting them to conform with the requirements of the developed national food safety scheme, with the ultimate goal of getting certified and hence recognized on the market for their performance upgrade, they will benefit from increased market access and integration. Additionally, interventions at this level aim to foster the overall food safety culture in the country, engaging all relevant stakeholders, including consumers and food business operators. In applying a demand-driven approach, increased awareness on the importance of food safety as well as knowledge on safe food handling practices and associated risks, will be essential to stimulate increased demand for, consumption and supply of safe, locally produced food in Liberia.

RATIONALE FOR ASSIGNMENT

This assignment will contribute to the project’s third outcome. Specifically, the LiFSI National Food Safety Consultants are expected to provide tailored upgrading support to the selected Food Business Operators (primary producers, processers, cooperatives and other value chain actors) to support them conform with the requirements of the developed national food safety scheme. Depending on the size, scope and location of the food business operators (FBOs), each Consultant is expected to support 5 FBOs in line with the developed vTPA scheme and respective upgrading roadmaps and in close coordination with the project team. Furthermore, the consultants shall ensure that progress is routinely monitored and reported (e.g. through arranging internal audits) and provide technical support to implement the identified corrective action where appropriate. When ready, the Consultants shall support their assigned FBO’s in applying for and undergoing an actual audit against the developed scheme.

Focus will be on the five value chains supported by the project, namely: rice, cassava, cocoa, coffee and fish value chains. The LiFSI Food Safety Consultants are expected to support the enterprises on a part-time basis for a total duration of 2 years. Successful applicants will receive targeted training designed to enhance relevant skills and build the required capacity. Technical support and supervision from international specialists will be provided when necessary.

All tasks envisaged over the full two‑year duration are captured in this Terms of Reference and outlined in detail in the section below. As contracts will initially be issued for 60 working days over a six‑month period, subject to extension, the accompanying final Terms of Reference will reflect only those tasks corresponding to the initial contract period.

FUNCTIONAL RESPONSIBILITIES

Under the direct supervision of the Chief Technical Advisor (CTA) and the Project Manager and overall guidance by the assigned International Expert (s), the National Food Safety Consultant (s) will be responsible for the performance of the following main duties:

MINIMUM ORGANIZATIONAL REQUIREMENTS

Education: Advanced university degree (master’s or equivalent) in agricultural science, agronomy, food safety, quality management, food sciences, engineering and food technology, agro-industries, or other relevant discipline, is required. A first-level university degree with 2+ years of relevant working experience will be accepted in lieu of the advanced degree. 

Technical and Functional Experience:

• At least 3 years of work experience in one of the chosen value chains – i.e. rice, cassava, cocoa, coffee and fish, is required.
• At least 3 years of work experience, specifically in the field of food safety, is desirable.
• Experience in provision of trainings, workshops, coaching sessions, specifically to private sector actors, is desirable.
• The ability to demonstrate an understanding and working knowledge of the application of HACCP principles in the design, development and operation of a Food Safety Management System (either through work experience or formal training – e.g. Intermediate/Advance Certificate in HACCP Principles), is desirable.
• Experience in the implementation of technical cooperation/development projects, is desirable.
• An understanding of the context and practical experience of working in Liberia or similar country in the region, is desirable.
• Experience and proficiency in using Microsoft Office (Outlook, Word, Excel and PowerPoint), internet, is required. 

Languages: Fluency in written and spoken English is required.

REQUIRED COMPETENCIES

Core values:
WE LIVE AND ACT WITH INTEGRITY: work honestly, openly and impartially.

WE SHOW PROFESSIONALISM: work hard and competently in a committed and responsible manner.

WE RESPECT DIVERSITY: work together effectively, respectfully and inclusively, regardless of our differences in culture and perspective.

Key competencies:
WE FOCUS ON PEOPLE: cooperate to fully reach our potential –and this is true for our colleagues as well as our clients. Emotional intelligence and receptiveness are vital parts of our UNIDO identity.

WE FOCUS ON RESULTS AND RESPONSIBILITIES: focus on planning, organizing and managing our work effectively and efficiently. We are responsible and accountable for achieving our results and meeting our performance standards. This accountability does not end with our colleagues and supervisors, but we also owe it to those we serve and who have trusted us to contribute to a better, safer and healthier world.

WE COMMUNICATE AND EARN TRUST: communicate effectively with one another and build an environment of trust where we can all excel in our work.

WE THINK OUTSIDE THE BOX AND INNOVATE: To stay relevant, we continuously improve, support innovation, share our knowledge and skills, and learn from one another.