Food Technologist- Food safety- Natura Spoon - Food System Challenge

Berytech is seeking to hire consultants that will be able to support NATURA Spoon in maximizing food safety and hygiene standards and in improving production know-how and recipes as per the scope of the interventions mentioned below. Natura Spoon is Lebanese baby food brand. puree jars which entail puree products from fresh and residue-free fruits & veggies, without any additives or any other preservatives.

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

1. Production Know-How Assessment:
   • Conduct a comprehensive assessment of the company's current production processes, facilities, and equipment related to the addition of meals containing animal protein.
   • Identify areas of improvement and optimization in terms of production efficiency, quality control, and food safety.
2. Recipe Development:
   • Collaborate with the company to develop new recipes that incorporate animal protein, considering the nutritional needs and preferences of babies starting at 8 months old.
   • Create a range of balanced and age-appropriate meals that meet safety, quality, and taste requirements.
3. Production Process Optimization:
   • Provide recommendations for optimizing the production process to accommodate the new recipes and ensure efficient and consistent production.
   • Streamline workflow, ingredient sourcing, preparation methods, cooking processes, and packaging for the new product additions.
4. Quality Control and Food Safety:
   • Assess and enhance quality control measures to maintain consistent product quality and safety standards throughout the production process.
   • Develop and implement food safety protocols and procedures to ensure compliance with relevant regulations and standards.
5. Training and Knowledge Transfer:
   • Conduct training sessions for production staff to enhance their understanding of the new recipes, production techniques, quality control, and food safety protocols.
   • Transfer knowledge and best practices to the team to ensure sustainable production improvement beyond the consultant's intervention.

Deliverables:

1. Production Know-How Assessment Report:
   • A comprehensive report summarizing the assessment findings, including areas of improvement and optimization for production processes.
2. Recipe Development:
   • Development of a range of new recipes incorporating animal protein, considering nutritional requirements and age-appropriate options for babies starting at 8 months old.
3. Production Process Optimization Plan:
   • A detailed plan outlining recommendations for optimizing the production process, including workflow, ingredient sourcing, preparation methods, cooking processes, and packaging.
4. Quality Control and Food Safety Enhancements:
   • Recommendations and implementation guidance for enhancing quality control measures and ensuring compliance with food safety regulations and standards.
5. Training Materials and Sessions:
   • Preparation and delivery of training materials and sessions to educate the production staff on the new recipes, production techniques, quality control, and food safety protocols.

The consultant will provide these deliverables within the specified intervention period after working closely with the company to improve their production know-how and develop new recipes containing animal protein for babies.

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, quality control, food safety, food science, environmental Health, hospitality management, and any other relevant field.  
• At least 15 years of experience in product development, quality control and food safety positions.
• Proven experience in delivering training and training materials and in coaching sessions.
• Excellent communications and report writing skills.
• Fluent in English and Arabic