Consultancy – HACCP Prerequisite & Certification for Productive Kitchen At Horizons for Green Development

Horizons for Green Development, under the Smart DESERT Project is aiming to provide capacity building programs on the Hazard Analysis Critical Control Point (HACCP) standards prerequisites to farms and food processing facilities in North-East Badia (Mafraq, Irbid, Zarqa and Jerash Governorates). Under these programs, the trainings should include all prerequisites for different types of food processing, including but limited to; vegetables and fruits farms, dairy production, jams and pickles production, fruits and vegetables drying, as well as green leaves drying.

Major Responsibilities:

• The Consultant shall be responsible for mentoring the beneficiaries ensure daily work instructions, menu preparation, stores movement, preventative maintenance, quality, and personnel and food safety, through all procedures from implementing the plans to complete HACCP Prerequisites, till being certificated with HACCP.
• The Consultant shall draft all required documentation and procedures for HACCP certification, for the beneficiary productive kitchen.
• Direct and ensure that HACCP procedures are followed.
• Responsible for developing plans aiming at maintaining a safe, clean, sanitary, healthy, presentable, professional atmosphere, free of dust, clutter and trash in all working areas.
• Train the beneficiaries on HACCP prerequisites, procedures, and documentation. The training plan should address the general rules and requirements relating to food hygiene in place through: (1) Identifying information, standards and guidelines applicable to the food operations, (2) the development of the required procedures based on the seven principles of HACCP.
• Develop training report, and progress reports.
• Performs other duties as assigned.

Skills:

• Must be proficient and accredited in HACCP.
• Thorough understanding of quality customer food service and preparation of nutritional meals.
• Must be able to work under pressure.
• A minimum of five years of related work experience in food service operation, cafeteria style or multi-entrée menu service, performing facility attendant service and food service warehousing and storage procedures of perishable and non-perishable subsistence and shall be familiar with manual and automated supply accounting systems, policies and procedures.
• Or, a minimum of 5 years’ experience as HACCP accredited auditor.