Trainer – Food Safety and Quality Standards

 Objective of the Assignment
The objective is to strengthen the capacity of MSMEs in the agri-food and agriculture
production sectors to comply with national and international food safety standards by
adopting systems like HACCP and other best practices. Supported businesses will be
expected to identify and manage food safety hazards, implement basic traceability,
cleaning, and labeling systems, establish regular food safety routines, improve
documentation, and prepare for national inspections or third-party audits. This will
enhance product quality, ensure consumer protection, expand market access, and promote
safe, efficient, and sustainable food production.

 Scope of Work
The selected trainer/service provider will:
Design and deliver two in-person workshops tailored to MSME size:
● One-day workshop for 10 micro enterprises
● One-day workshop for 20 small and medium enterprises
- Develop and submit a customized training agenda and relevant materials.
- Deliver offline one-on-one clinics (in-person) to 25 MSMEs.
- Conduct pre- and post-training assessments to measure learning outcomes.
- Reports per MSME including analysis of outcomes, clinic observations, finalized
deliverables, Business continuity plan and recommendations.
- Coordinate with MDSF on scheduling, logistics, and MSME follow-ups.

Suggested Session Topics
For Micro Enterprises:
● Introduction to basic food safety and hygiene principles
● Overview of Good Hygiene Practices (GHP)
● Essentials of personal hygiene and cleaning/sanitation procedures
● Proper storage techniques and basic shelf-life management
● Fundamentals of labeling and packaging
● Basic traceability: tracking suppliers and production batches
● Use of simple food safety checklists and visual monitoring tools
● Establishing a basic cleaning schedule and hygiene protocols for staff

For Small and Medium Enterprises:
● Comprehensive introduction to food safety and Good Manufacturing Practices
(GMPs)
● Fundamentals of Hazard Analysis and Critical Control Points (HACCP)
● Applying risk-based approaches to food production
● Implementation of traceability systems, batch coding, and recall processes

● Detailed shelf-life determination and ongoing monitoring
● Overview of national and international food safety standards (e.g., ISO, GMP)
● Advanced labeling requirements, including nutrition facts, allergen declarations,
and product claims
● Preparing for food safety audits and third-party certification

 Recommended Tools for MSMEs
To help MSMEs apply the food safety and quality standards introduced during the
sessions and clinics, the trainer is expected to provide or recommend a comprehensive set
of practical tools. This package should include guides, templates, and checklists designed
to support MSMEs in implementing Good Manufacturing Practices (GMP), ensuring
compliance with food safety regulations, and maintaining high standards of hygiene and
quality assurance:
● Daily Food Safety Checklist – Covers key hygiene, handling, and sanitation
practices for food preparation and storage areas.
● Storage & Shelf-Life Management Guide – Outlines optimal storage
conditions, temperature requirements, and shelf-life durations for common food
items.
● Product Labeling Fact Sheet – Summarizes labeling requirements including
ingredients, expiration dates, allergen declarations, and local compliance.
● Shelf-Life Monitoring Chart – A tool to record production and expiry dates,
storage conditions, and product observations.
● Traceability Log Template – Format for tracking inputs, production, and
distribution, supporting recall readiness.
● Food Safety Training Record Form – Used to document internal hygiene and
food safety training sessions.
● Cleaning & Sanitation Schedule – A detailed timetable assigning
responsibilities for cleaning various areas and equipment.
● Audit Preparation Checklist – A guide for compiling documents and verifying
practices for national inspections or third-party audits.
● Regulatory Compliance Summary – Overview of key Lebanese food safety
laws and international standards (e.g., HACCP, ISO 22000, Codex Alimentarius).

● Labeling and Shelf-Life Tracking Tools – Practical templates to support
labeling accuracy and monitor product shelf-life.
● Cleaning Schedules & Storage Monitoring Logs – Tools to ensure consistent
sanitation and proper storage oversight.

 Deliverables
- Detailed training agenda and methodology
- Training materials (presentations, case studies, handouts)
- Post evaluation training results and assessments report
- One-on-One MSME coaching session/clinics reports including the BCP
deliverables from each

Duration and Timeline
● Workshops:
○ Two full-day workshops
○ Specify number of training hours per day for each group (micro vs. SMEs)
○ Tentative dates: June 13 and June 14, 2025 at MDSF – Ferzol
● Clinics:
○ Each one-on-one offline clinic of 1 hour, with a total of 33 clinics to be
conducted
○ Delivered over 2–3 weeks post-workshop
○ On-site (South Baalbeck and West Bekaa)
○ Scheduled in coordination with each MSME and MDSF

Qualifications of the Trainer/Service Provider
- Proven expertise in food safety, quality assurance, or related fields
- Experience training MSMEs or small-scale food producers
- Knowledge of HACCP, GMP, ISO standards, and Lebanese food safety
regulations
- Ability to deliver hands-on training with practical tools
- Fluency in Arabic required

Selection Criteria
Selection Criteria Weight (%)

Relevance and quality of the technical
proposal 30%
Experience in MSME food safety and
quality standard 25%
Competitive financial offer 35%
Availability and alignment with proposed
schedule 10%

 Reporting and Supervision
The trainer/service provider will report and keep close coordination with the Project
Manager at MDSF. Coordination and scheduling support will be provided by MDSF
staff.

Payment Terms
- Payment will be made via bank transfer or Telegraphic Transfer (TT): 40% upon
completion of the 2-days training and the remaining 60% upon completion of all clinics
and submission of all the reports.
- Vendors without a valid MOF certificate will be subject to tax deductions in accordance
with Articles 41 and 42 of the Lebanese income tax law (3.4% on goods and 8.5% on
services).

 Documents Required
Interested trainers or professionals should submit:
- CV or organization profile with relevant experience
- Technical proposal (approach, methodology, outline of topics)
- Financial proposal (including training delivery, clinic sessions, ...)
- Legal documents (MOF, ID, Registration Certificate)
- Sample of similar previous work (if available)

 Confidentiality Statement
All information submitted in response to this RFQ is considered confidential and must
not be disclosed to third parties without written consent from MDSF.