FSC - Food Safety Management System implementation (ISO 22000)

The Food System Challenge Program, funded by WFP and implemented by Berytech, is aiming to link some FSC businesses with WFP school feeding programme. An initial list of 4 businesses as potential suppliers for our school kitchens was prepared: 1) Skaff dairy, 2) Hachem Dairy, 3) SEC, 4) Agrifresh. To consider dealing with any producer, WFP school feeding requirements include ISO 22000.

As an initial step, the Quality Officer at WFP performed an FSQ evaluation, which was followed by an in-depth gap analysis performed by an external consultant on the three non-compliant businesses, addressing the infrastructure rehabilitation needs. The next step is to assign a consultant to proceed with the ISO implementation for Skaff farm and Hachem Dairy as a first stage.

For that purpose, Berytech is seeking to hire consultants that will be able to support HACHEM DAIRY and Skaff Farm to obtain the ISO 22000 certificate.

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

• Phase 1: Gap analysis and Initiation of preparation:

The consultant will conduct the Gap analysis that will help in better understanding the gaps and to focus on those that require investing resources for conforming infrastructure and other Pre-requisite programs, suitable Human Resources in terms of quantity and quality.

The consultant will provide the team with the ISO standard and brief them about the topic, set a road-map with a clear action plan and appoint the Food Safety Team Leader.

• Phase 2: System design and development:

• Establish all documentation related to determining the context of the organization (external and internal factors, interested parties’ needs and expectations), FSMS policy and Objectives, Organization chart, Business Risk and Opportunities, Processes’ risks and opportunities… and to leadership.

• Describe all needed Pre-requisite programs to the extent to control hazards.
• Establish operational PRPs (O-PRPS) and critical control points (CCPs).
• Implementation of HACCP plan

• Conduct Hazard analysis
• Identify the products or family characteristics (description) and determine their related intended use.
• Prepare a Flow diagrams for products and their categories
• Determine CCPs / OPRPs.
• Select, assess and validate control measures.
• Conduct a Risk Assessment related to all flow diagrams’ steps and other operational processes, and preparation of the risk and opportunities action plan.
• Prepare documentation of mandatory procedures required by the ISO 22000 standard (Control of documented information, control of non-conforming product, corrective action, internal audit…)

• Phase 3: ISO 22000 Staff Training:

Provide the essential training to all employees and upper management on the following topics: Basics of food hygiene and safety and ISO 22000 awareness. Conduct post training evaluation.

• Phase 4: Pre-assessment (internal audit) report:

Assess the company FSMS and conduct an internal audit to the entire system prior certification audit to ensure proper application of the organism. All non-conforming situations must be followed by corrective actions taken by the Company after the consultant recommendations.

Deliverable:

The consultant should deliver all the documents and records related to the actions and tasks performed such as  reports, manuals, processes and procedures, flow charts, and SOPs,…

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 Youmna Younes, email: youmna.younes@berytech.org, phone number: 70/516413. The client has the right to stop meeting consultants/ consultancy firms at his disclosure.

  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 the field.
• Excellent communications and report writing skills.
• Fluent in English and Arabic

The selected Consultant is expected to start his/her activities at the soonest after selection; the exact timeline and effective working days are to be set based on both the company’s and the Consultant’s availability not exceeding December 25, 2023. The total budget allocated for the intervention is within the range of USD 250/man-day.

Candidates should submit the following documents:

• Technical (maximum two pages) describing the methodology to conduct the work based on the content suggested in section: “Scope of Work, Outputs, and Deliverable” elaborating it further.
• Profile and project references (maximum two pages): A brief explanation of the consultant(s) background should be submitted (CVs shall be included as annex) along with project references on the topic.
• Financial Proposal describing the expected remuneration and the proposed timeline and Days of intervention.   

Important: The header of the technical and financial offers must clearly note the candidate data (Name, address, country, telephone, email and fiscal identity number or other official number).

General Conditions: This is a Request for Proposal only. Issuance of this RFQ does not in any way obligate Berytech, the Food System Challenge Project, or WFP to make an award or pay for costs incurred by potential offerors in the preparation and submission of an offer.