Job Title: Food Safety and Quality Officer
Reports to: Project Manager
Project: Healthy Kitchen for School Meals.
Contract type: 2 months Renewable subject to performance.
Location: Sana’a
About Yemeni Food Bank:
Yemeni Food Bank (YFB) a humanitarian, non-profit, developmental, neutral, civil society organization with an independent entity, established in 2017 under the Ministry of Social Affairs and Labor permit No (20 -2017). Working to combat hunger by creating factors and requirements to achieve sustainable food security and to organize humanitarian work to raise its efficiency and effectiveness through a system of programs, projects, and activities based on studies and research by the strategy (help, rehabilitation, empowerment) to eliminate hunger as one of the most important goals of the millennium for sustainable development, and achieving sustainable food security.
Job Purpose:
Planning, organizing and regulating tasks to ensure safe production of meals, transfer and distribute meals for beneficiaries according to the donors and the timed project plans certified by the authorized parties through the international and local food guidelines of food security, quality health standards and professional regulations and policies approved by YFB.
Duties and Responsibilities:
1- Develops and implements plans and procedures for executing the production of meals in accordance with the specifications, conditions and dates agreed upon with donors and related parties.
2- Preparing and implementing quality and food safety plans for all operations of a healthy kitchen for school meals.
3- Establishes various work procedures to facilitate the implementation of the work of preparing and transfer meals during all stages to ensure the implementation of the project's objectives on a daily basis.
4- Develop plans and guidelines related to food safety and suitability through the stages of producing healthy school meals
5- Undertakes the development of the food safety guide for the project and supervises the implementation of its content.
6- Responsible for examining all materials used in the project and their compliance with the conditions and specifications and ensuring their validity before use.
7- Develop preventive health measures throughout production stages, in accordance with principles, standards and scientific evidence based on the principle of risk analysis, in a manner that protects the health of the beneficiary students and implement these measures.
8- Develop and implement procedures related to achieving the safety of meals, such as monitoring the stages of cooking, hygiene, health behaviors of workers, and controlling insects and microbes.
9- Supervises, follows up and evaluates the level of compliance with occupational health and safety rules during all production stages, transportation and distribution to beneficiaries, wastes disposal procedures and unused meals, prepares periodic reports and necessary recommendations and follows up on their adoption and implementation.
10- Prepares periodic reports on the level of commitment to the approved plans and programs entrusted to him and determines deviations, obstacles and proposed solutions.
11- Prepares and submits periodic reports in accordance with the specified and approved forms on time, and provides supporting documents.
12- Documenting, preserving and archiving all documents, records and data related to his work duties.
13- Works on studying and assessing various risks on an ongoing basis according to the different environmental conditions and sets plans and procedures for early interaction to ensure the continuity of the flow of meals to the beneficiaries in accordance with the approved plans of the Bank.
14- Conduct training for all kitchen workers in the field of food safety
15- Performs any other tasks related to his competence and objectives.
Required Competencies:
Manage and implement duties and assigned tasks of food security within the project according to the certified rules and regulations of YFB and the direct instructions of the direct supervisor.
Responsibilities:
Fully in charge of fulfilling his duties in follow up , provide, transfer and distribute meals to the beneficiaries according to the plans, schedules, criteria, and quality approved by YFB, and undergo all monitor and evaluation process.
Qualification Requirements:
Bachelor / Master in Hotel- Nutrition –Other related majors.
Experience:
Minimum 3 years experience in similar position at a similar project.
Personal Abilities and Skills:
- Discipline and punctuality.
- Logical thinking.
- Very High IQ.
- Mild-mannered.
- Good listener, understand and well estimate situations.
- Good looking.
- Has wise judgment on critical issues.
- In good health.
Professional Abilities and Skills:
- Planning and setting objectives skills .
- Specialized major skills
- Planning and preparing projects and annual budget.
- Aware of occupational safety standards.
- Well aware of diseases related to unsecured food.
- Making decisions based on facts.
- Effective resources management.
- Keen observation and prediction skills.
- Excellent in both Arabic and English.
*Deadline for submission of application: 20 October 2022
* Interested candidates are invited to submit their applications via the following link (https://ee.kobotoolbox.org/single/VhI1VmxQ )
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