The Farmer-to-Farmer: Food Safety and Quality Program (F2F FSQ) will leverage the Global Markets Program (GMaP), owned by the Global Food Security Initiative (GFSI) for this assignment. The GMaP provides a framework of competencies and two toolkits, one for Primary Production and one for Manufacturing, to help growers and processors conduct a self-assessment to identify where they fall against a Basic or Intermediate Level of food safety and quality requirements. The toolkits were created so that companies could go through the checklist on their own to identify gaps they need to address to achieve the next level in the checklist whether that is basic, intermediate or ready for accredited certification.
Although the ultimate goal of the GMaP is a pathway towards certification, we recognize that this may not be appropriate for many SMEs because of cost, time, and market demand. Some SMEs may never seek to export to international markets but rather are trying to meet changing domestic consumer/market demands and can do this without certification. Regardless, the GMaP has combined internationally recognized best practices and has sequenced them into a checklist of milestones that shows what is needed for progression through each phase. This allows any business to work towards identifying corrective actions to take to ensure improved food safety management systems and improved market access opportunities.
B. Problem Statement
In Bangladesh, the dairy industry is quite volatile. Along with fresh milk, demand of other milk products continues to increase day-by-day. The cheese market is growing gradually along with the growth in fast food consumption. Previously, cheese was imported but recently many local companies have invested in local cheese production; during the last five years producers have almost completely replaced the need for imported cheese. In Bangladesh, mozzarella and cheddar cheese are prominent, but managing food safety throughout the cheese supply chain still requires a lot of improvement.
The host started its operation five years ago as a sister company of its reputed snacks (cheeps and chanachur) producing company. They started with cheddar cheese and butter production and are now working on mozzarella cheese production. Unfortunately, they lack sufficient knowledge of food safety management and international standards for cheese production. To meet the international brand standard the host wants to improve and comply with international food safety standards. Thereby the host is looking for technical assistance to develop a strong food safety management system and develop a process flow for cheese production to meet appropriate food safety measures.
D. Objectives and Outcomes of the Assignment
Support host in reviewing the food safety management gaps in reference to GMaP checklist and guide to address those gaps.
The host have reviewed their food safety management gaps and have guideline to address those gaps.
Support the host in developing process flow for different cheese production and guide to maintain appropriate food safety measures.
The host got process flow for different cheese production and guideline for maintaining appropriate food safety measures.
Suggest how to get optimum production outputs and best use of different cheese-production biproducts maintaining food safety.
The host got the guideline for optimum production maintaining food safety.
1. Deliverables. Each volunteer must submit a Final Report to the F2F Program, which includes the following sections:
A. A cheese production guideline along with GMP and control of hazards
B. A list of 3-5 specific and actionable recommendations for the host organization(s). The recommendations are very important to the program as we use them to track host adoption of recommendations and the impact on hosts’ farms and businesses. These recommendations will be reviewed during the debriefing session with country staff at the end of the assignment and the volunteer may make revisions to them in their Final Report.
C. A section listing the assignment objectives above and how they were met or why they were not met.
D. A short summary of the assignment with relevant photos that can be posted on the F2F volunteer blog.
A. Volunteer Qualifications:
The recruited volunteer is expected to have the following skills and qualifications:
Educational Background: Master’s in agriculture (Dairy), or equivalent
More than 5 years of practical knowledge and experience in cheese production and food safety management.
Training Skills, including training in group settings.
Good writing and computer skills
Sufficiently physically fit, with appropriate medical clearance.
Familiar with conducting trainings through translators/interpreters
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.
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