The host organization is an Egyptian non-profit organization that was established more than 60 years ago to be a representative of the Egyptian food industry. The host’s mission is to be committed to the development of Egyptian food & beverage companies and to be dedicated to strengthening the image of the Egyptian food industry domestically and globally. The host provides technical support to its food processor members among several other services and one of the main areas of technical support is food safety and quality. Due to Covid-19, the host halted all traditional technical support activities and they are adopting now remote technical support. The host organization is requesting a volunteer expert who will work remotely and develop a technical training manual on GMP in Meat and Poultry processing facilities. The training manual will be translated to Arabic by the Land O’Lakes Venture37 team in Egypt to be shared with the meat and poultry processors electronically.
As many companies and organizations around the world are having to acclimate to the new work environment and an inability to travel, the Farmer-to-Farmer team at Land O’Lakes Venture37 has been working on ways to adapt our program to the times. After some coordination between HQ, our teams in-country and the hosts we work with, we have had the chance to share out new assignments with a different focus: remote volunteering. With the continuation of work from home coupled with a lull in workloads, we thought this would be a great time to integrate this revised programming for interested volunteers. We are also temporarily pivoting our approach towards more ‘remote-friendly’ topics that continue to assist our host’s needs in-country while continuing to accommodate the availability of volunteers to assist in remote volunteering.
The Egypt F2F Program is conducting a remote volunteer assignment on GMP. The volunteer expert will help the host organization in adopting GMPs in meat and poultry processing facilities through increasing their knowledge regarding GMPs principles. The objective of the 15-day Egypt based assignment is to enhance the capacity of the targeted Egyptian meat and poultry processors in order to improve GMPs.
During this assignment, the volunteer will develop a technical training manual on GMP for meat and poultry Processing facilities. The training manual will be a source guide for the Egyptian meat and poultry (including slaughterhouses) sector stakeholders (including slaughterhouses) the staff of processing facilities (quality assurance, quality control, food safety managers and supervisors, etc.). Additionally, the manual could benefit the food safety inspectors/regulatory personnel and the technical support staff at the governmental and nongovernmental organizations. The GMP manual may include but not limited to the following modules/chapters:
Types of food safety hazards and contamination in meat and poultry sector (biological, chemical and physical)
Sanitation Standard Operating Procedures (SSOP)
GMP rules and regulations and major differences
Good Hygienic Practices (GHP) in meat and poultry processing facilities
Personal Health and Hygiene practices
Employee Uniforms and Work Wear
Food and Drinks
Blood Borne Pathogens
Maintenance operations and staff
Meat and poultry processing plants construction and design for GMP
People flow, access and traffic patterns
Property and surroundings
Plant Grounds (interior and exterior)
Wall and Ceiling
Air flow and ventilation
Sanitary operations (Water, Plumbing & Toilets)
Equipment Design, Construction & Installation
Waste Containers and Utensils
Food Contact materials
Equipment & Utensils Design, Construction & Installation
Packaging material handling
Meat and poultry Processing plants Operations and GMP application
Raw Materials receiving
Distribution and transportation
GMP management and planning for improvement
Auditing and self-assessment
Planning and budgeting
Staff training and capacity building to adopt GMP
An example of a GMP policy in meat and poultry facilities
An example of GMP implementation plan (step by step)
An example of a GMP audit internal checklist
The volunteer is expected to introduce recommendations on follow-up trainings and activities, if needed. Potential for dividing up the scope into separate sections is possible should the volunteer find that contributions from others would be beneficial to the time management and outcome of the assignment.
Objectives and Outcomes of the Assignment:
Objective: To enhance the targeted meat and poultry processors’ knowledge on the principles of GMPs.
Objective: To increase access to food safety knowledge sources in Arabic.
The recruited volunteer is expected to have the following skills and qualifications:
Educational Background: Food Safety, or equivalent
5-7 years of practical knowledge and experience in implementing Good Manufacturing Practices.
Training Skills and developing training curriculum.
Good writing and computer skills
About Land O'Lakes Venture37
Since 1981, we’ve been delivering market insights and technical expertise to agricultural development projects around the world. Through our affiliation with Land O’Lakes, Inc., one of the U.S.’s largest farmer-owned agribusinesses, we’re Feeding Human Progress by improving agricultural systems.