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Duties and responsibilities:
SCOPE OF ROLE: A. Process & Supply-Chain Mapping - Map every step (inputs, flows, rework/returns) from farmer harvest steps to distribution & beneficiary use.
- Characterize seasonality, price/volume volatility, and storage risks for cereals, pulses, groundnuts and sugar.
Define sampling/acceptance rules at receiving (moisture, visible defects, laboratory testing – ALL – aflatoxin policy options for no lab setting), during the production steps and at the end of the production line (in consideration all lab tests was not available ) B. Hazard Identification & Risk Analysis (considering low level settings in rural Sudan - Procurement: moisture, infestation; aflatoxin in peanuts; pesticide and other chemicals carryover; supplier reliability, etc.
- Processing: water potability, soaking hygiene, pre-roast drying, roasting validation (kill step), cross-contact, foreign bodies (stones/metal/glass/plastic/biological), peanut allergen control, dust, burns, cuts, etc.
- Packaging/Storage: seal integrity, finished moisture, migration/food-contact compliance, storage temperature/Relative Humidity (and how this is changing seasonally), pest ingress, FIFO/FEFO (First In, First Out & First Expired, First Out), shelf-life calculation, etc.
- Distribution: vibration/tearing of bags on motorbikes/cars; heat exposure; traceability to outlet, etc.
- Environment/OHS- Occupational Health & Safety: wastewater handling, organic waste, sharps/glass; Personal Protective Equipment and ergonomics; charcoal/wood fire safety, noise, air quality, etc.
C. If feasible: HACCP Plan & PRPs (Codex-aligned) - Develop/confirm flow diagrams, hazard analysis, CCPs (e.g., aflatoxin acceptance; roast; finished moisture; seal, etc)ŕ Critical Control Points: set the steps in the process where each specific hazard must be controlled (prevented, eliminated, or reduced to an acceptable level) and identify all the steps that will fix it.
- Set critical limits, monitoring methods, corrective actions, verification, records.
- Draft PRPs/SSOPs (Sanitation Standard Operating Procedures): post-harvest handling and raw food preparation; personnel hygiene & PPE; cleaning/sanitation (dry-clean in clean zone); pest control; water quality program; allergen management; aflatoxin management (with and without testing scenarios); calibration; waste management; glass/brittle plastics policy; maintenance & change-parts; label control; product release; etc.
- Develop a complete HACCP plan according to its 7 steps if feasible.
D. Validation, Verification & Monitoring - Validate roasting (time/temperature/color target, periodic internal temp checks).
- Define monitoring: moisture ≤10% (≤7% for extended storage), sieve/magnet checks, seal checks, warehouse RH<65%.
- Verification plan: internal GMP audits, record reviews, mock recall, complaint/adverse-event review, supplier performance.
E. Incident Management & Recall/Withdrawal - Create a graded incident response (quality deviation, suspected contamination, allergen mislabel, aflatoxin suspicion).
- Draft Recall/Withdrawal SOP (traceability one-up/one-down; roles; communications; hold & disposition; rework/destroy).
F. Regulatory Fit & Roadmap (Sudan) - Identify applicable national standards/permits/inspections (food production licensing, labelling , weights & measures, occupational safety, environmental/wastewater requirements).
- Gap analysis vs Codex and Sudan requirements; step-wise compliance plan with responsibilities, documents to submit, and engagement points with authorities.
G. Field Monitoring of Beneficiary Use & Acceptability IEC materials - Simple IEC material and tools for caregiver use (dosage, mixing, cooking), acceptability (taste, texture), adherence, and adverse events (Gastrointestinal upset, allergy, others).
- Feedback loops plan with health facilities/TSFPs (complaints register, monthly review).
H. Capacity Building - Training development (operators, supervisors, storekeepers, drivers, health-facility staff), amend and adapt the current training material.
- Short job-aids/posters for critical steps (handwashing, roast targets, milling/sieving checks, packaging/seal tests, allergen handling, incident hotline).
- On the job training and mentoring during the implementation period with LPU supervisor and staff members.
I. Recipe Evaluation (Nutrition + Processing Performance) i. Nutrition / Program Fit - Compare candidate recipes with the varying % of cereals, pulses, groundnuts and sugar optional, against targets (guidance) relevant to MAM supplementary foods (energy density, protein quality, fat, iron, zinc, calcium; and age-specific portion guidance and energy per typical serving - e.g., 30/45/60–90 g flour).
- Assess acceptability drivers (flavor; texture/viscosity) and implications for at-home preparation (cooking, other food addition, opportunistic costs, etc).
- Identify trade-offs (higher peanut → better energy, but ↑ allergen risk/oxidation; more pulses → ↑ protein, but bitterness/longer roasting, etc) to improve recipes and acceptability. Note: it is not the most nutritious recipe that will be leading to the better nutritional outcomes, if then is not eaten by the beneficiaries.
ii. Processing / Manufacturability - Roasting behavior (time/temperature/color endpoint; risk of scorching).
- Milling performance (tendency to paste, throughput, particle-size distribution).
- Flowability & mixing (angle of repose/simple funnel tests; segregation risk).
- Moisture pickup / water activity (short hold; clumping risk).
- Stability: rancidity risk with higher fat (sensory/oil separation), packaging needs.
- Recommend co-milling strategy (progressive mill–sieve–remill) and peanut distribution plan that avoids pasting while meeting target recipe quantities and %.
iii. Cost, Availability & Seasonality - Compare ingredient costs per kg and seasonal availability; propose primary and plan-B recipes by season (e.g., Lentil +Chickpea vs Cowpea +Bean, etc).
iv. Safety Interfaces - Peanut allergen controls in formulation, labelling, and waste streams.
- Aflatoxin risk: recipe-linked risk narrative (what stricter sourcing/triage is needed as peanut % rises, e.g. lower % of peanut = lower risk, etc).
KEY AREAS OF ACCOUNTABILITY - Provide technical guidance and input to the Golo field office in the implementation of Assida/MAM Project.
- Ensuring compliance with Sudan food and safety regulations.
- Develop and deliver training modules to SCI&LPU staff and local stakeholders (SMOH) on the key areas of food technology, such as quality control, food processing, loss prevention and mitigation, to build local capacity in the processing and/or production of specialized nutritious foods.
- Prepare accurate and timely reports that inform food risk assessment and management
- Build relationships and collaborate with counterparts in key supply chain functions to establish standard operation procedures, protocols and tools that maintain, monitor and verify food safety and quality along SCI supply chain.
- Build productive relationships and partnerships with consortium lead (DRC), local government and other NGOs to enhance the children capacity to respond effectively to levels of under nutrition.
- Support the establishment and operations of the processing facilities, ensuring food safety and quality standards are met throughout the production cycle (post harvest handling → procurement → supply to LPU → processing → packaging → storage → distribution → beneficiary use → beneficiary feedback)
- Conduct capacity assessments or mapping Central Darfur capacity for food testing In collaboration with SMOH- environmental Health (division food hygiene and safety to roll-out a shelf-life study and develop standards for food Production of Assida Plus /MAM food.
- Establish a field monitoring framework for product quality (from farm to beneficiaries utilization), caregiver use/acceptability, and adverse-event reporting.
- Recipe Evaluation (Nutrition & Processing) by Assess current and alternative Assida MAM recipes for nutrient adequacy, cost, acceptability, safety, availability of raw ingredients and manufacturability (milling, flowability, shelf stability), and recommend an optimized recipe for different seasons/cost scenarios.
- Collaborate with the research unit/component of the program.
BEHAVIOURS (Values in Practice) Accountability: - holds self-accountable for making decisions, managing resources efficiently, achieving and role modelling Save the Children values
- holds the team and partners accountable to deliver on their responsibilities - giving them the freedom to deliver in the best way they see fit, providing the necessary development to improve performance and applying appropriate consequences when results are not achieved.
Ambition: - sets ambitious and challenging goals for themselves and their team, takes responsibility for their own personal development and encourages their team to do the same
- widely shares their personal vision for Save the Children, engages and motivates others
- future orientated, thinks strategically and on a global scale.
Collaboration: - builds and maintains effective relationships with their team, colleagues, Members and external partners and supporters
- values diversity, sees it as a source of competitive strength
- approachable, good listener, easy to talk to.
Creativity: - develops and encourages new and innovative solutions
- willing to take disciplined risks.
Integrity: honest, encourages openness and transparency; demonstrates highest levels of integrity
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