Hazard Analysis and Critical Control Point Consultant at Sanergy

Product Quality and Safety

Throughout the production process, several hazards exist that are likely to render the product out of specification. These are biological, physical (temperature, humidity) or chemical in nature. As such, Sanergy needs to analyze the hazards present and develop critical controls to: (1) minimize/eliminate effects of the hazards and (2) prevent recurrence of deviations. This is through development of a HACCP plan anchored on food safety standards (ISO22001) as well as IPIFF guidelines on insect based feed production.

To adequately lead and facilitate the above study, an experienced consultant with a food product quality and safety background is required. The consultant will work with the existing Product/Process Quality and design teams at Sanergy to lead and facilitate HACCP studies for the full scale product range. 

Objectives of the Consultancy

The overall objectives of this consultancy are:

• Conduct gap analysis between current process configuration and IPIFF guidelines as well as food safety standards (ISO22000). With the context of the gap analysis, develop a detailed project plan to address the gaps and develop a HACCP plan for the product lines. 
• Review gaps between planned prerequisite programs and global benchmarks on HACCP guidelines. Thereafter, recommend relevant changes within the following focus areas: (a) facilities/equipment, (b) suppliers, (c) material specification, (d) cleaning and sanitation, (e) chemical control, (f) material handling/storage and (g) pest control. 
• Identify and categorize hazards affecting product quality and safety from a material flow perspective. This cuts across feedstock pre-processing, production, post processing and storage of the finished products. Thereafter, implement critical control points designed to mitigate the effects of the prevailing hazards as well as prevent future occurrences. 
• Develop product quality and design team competence in matters relating to hazard identification and critical control implementation. 

Experience and Qualifications

The consultant should have the following experience:

• At least 7-10 years of product safety experience. Experience in a bioprocessing environment will be an added advantage.
• 2 - 3 years consulting experience with demonstrated success with reference to adherence of timelines and project plans.
• Experience in leading and facilitation of HACCP studies.
• Familiarity with IPIFF guidelines as well as animal feed safety guidelines in the EU and North America.
• HACCP project implementation experience.
• Project management experience will be an added advantage. 

The consultant(s) must have the following relevant qualifications:

• Bachelor’s degree in mechanical, industrial or chemical engineering or any other relevant field.

• Post graduate degree in product quality or safety related field is an added advantage. 

Timeline

Three to four months on a contract basis depending on the project plan