Overview
The Food Safety Officer provides technical and policy expertise to support the planning, development, and implementation of divisional programmes, projects, products, and services related to food safety and food controls.
Key Responsibilities
- Plans and leads components of multidisciplinary teams.
- Develops technical, analytical, monitoring, and reporting frameworks.
- Designs and conducts research, data collection, validation, analysis, and reporting activities.
- Responds to country requests for technical and policy assistance.
- Collaborates in and provides technical backstopping to capacity development and knowledge sharing activities.
- Promotes international cooperation and advocates best practices.
- Represents the Organization at international meetings and conferences.
- Leads the assessment of national food control systems.
- Guides and supports the formulation and implementation of national and regional projects.
- Develops training materials and technical guidance documents.
- Analyses country-specific requirements in food safety and food control policies.
- Provides technical and policy advice to Decentralized Offices.
- Supports partnerships with non-government stakeholders.
Required Experience
- Seven years of relevant experience in advising on, implementing, and managing food control programmes and public sector policies for food safety.
- Work experience in more than one location or area of work, particularly in field positions.
- Extent and relevance of experience or knowledge of official food control systems, including policy and regulatory matters, as well as implementation of official food control measures.
- Extent and relevance of experience in undertaking analysis and assessments, using benchmarked approaches of food control systems.
- Extent and relevance of experience in implementing food control capacity development programmes and in providing technical and policy advice.
- Extent and relevance of experience in different countries and regions, especially in developing countries and countries in transition, at regional and national levels.
Qualifications
Advanced university degree (Master’s degree or equivalent) in food science, food technology, veterinary public health, chemistry, biochemistry, microbiology or a related field.
