Food Safety And Quality Officer
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The length of appointment for internal FAO candidates will be established in accordance with applicable policies pertaining to the extension of appointments.
• People with disabilities are protected from any type of discrimination during any stage of employment, including the recruitment phase
• All applications will be treated with the strictest confidentiality
• The incumbent may be re-assigned to different activities and/or duty stations depending on the evolving needs of the Organization.
The Food Safety and Quality Unit of the Agriculture and Consumer Protection Department supports the strengthening of systems of food safety and quality management at national, regional and international levels. This involves providing scientific advice on food safety issues, support to programmes of capacity development and facilitation of effective communication and access to information by all Member countries on food safety and quality issues. It is a recognized global leader in the provision of scientific advice on food safety issues to support the establishment of international standards for the safety and quality of foods.
The post is located at FAO HQ in Rome, Italy.
The Food Safety and Quality Officer reports to the Senior Officer.
Contributes to the strengthening of systems of food safety surveillance and to improve the availability and use of food safety intelligence and information at national, regional and global levels to prevent food safety incidents or to limit their impact. Provides support to food safety risk assessment for food additives, residues of veterinary drugs in foods and contaminants in foods.
Collection and analysis of information, data and statistics and project / meeting services to support programme projects, products and services.
• Collects and analyzes relevant technical, social, economic, environmental, institutional and technology related information, data and/or statistics to support the delivery of programme projects, products and services
• Undertakes analysis, provides technical input for plans and reports and edits/revises technical/scientific documents.
• Participates in the development of improved work methods, tools and systems.
• Updates databases and web pages.
• Participates on multi-disciplinary project/work teams.
• Collaborates in the development of training tools and materials and the organization of workshops/seminars etc.
• Participates in the organization, conduct and follow-up of meetings, consultations and conferences, the development/production of required materials and the provision of information and assistance to partners.
• Contributes to the preparation and execution of FAO/WHO joint scientific advice programs in particular regarding the chemical food safety risk assessment;
• Prepares critical reviews to help analyse complex technical and institutional issues with regard to food safety;
• Contributes to preparation of strategies for establishing sustainable funding mechanisms;
• Contributes to the technical work related to organizational development, partnerships and demand-driven research at the country level;
• Participates in resource mobilization efforts.
CANDIDATES WILL BE ASSESSED AGAINST THE FOLLOWING
• Advanced university degree in chemistry, biochemistry, food science, food technology, pharmacology/toxicology, or a related field;
• Three years of relevant experience in safety/risk assessment of chemicals in food, and food safety capacity building
• Working knowledge of English and limited knowledge of another FAO official language (Arabic, Chinese, French, Russian or Spanish).
• Results Focus;
• Building Effective Relationships;
• Knowledge Sharing and Continuous Improvement.
• Work experience in more than one location or area of work, particularly in field positions is desirable
• Extent and relevance of experience in collecting and analysing technical information and data
• Extent and relevance of knowledge and experience in related fields such as food safety and quality assessment and/or food safety risk analysis. One/two years’ experience in leading such work at national, regional or international level is considered a string asset;
• Extent and relevance of experience in the preparation, editing and revision of technical/scientific documents and in organizing meetings and workshops
• Extent and relevance of experience in relation to the use, occurrence and analysis of chemicals in food and associated food safety risks.