Organizational Setting

The Food and Agriculture Organization of the United Nations (FAO) advances the 2030 Agenda through its Strategic Framework by supporting the transformation toward more efficient, inclusive, resilient, and sustainable agrifood systems. This effort promotes better production, improved nutrition, a healthier environment, and enhanced livelihoods, ensuring no one is left behind.

The FAO Subregional Office for the Pacific Islands (SAP) was established in 1996 in Samoa to coordinate the FAO work in 14 member countries in the Pacific subregion - Cook Islands, Fiji, Federated States of Micronesia, Kiribati, Nauru, Niue, Palau, Republic of the Marshall Islands, Samoa, Solomon Islands, Tonga, Tuvalu, Vanuatu, and one Associate Member, Tokelau. SAP is responsible for developing, implementing and overseeing programmes and projects to address food security, nutrition, agriculture, and rural development priorities. It develops and maintains relations with subregion wide institutions and entities.

The Subregional Office is a subsidiary of FAO’s Regional Office for Asia and the Pacific (RAP) in Bangkok, Thailand.

Reporting Lines

Under the overall supervision of the Subregional Coordinator and the direct supervision of the Nutrition and Food Systems Officer at the FAO Subregional Office for the Pacific Islands (SAP), and in close coordination with the colleagues in the relevant areas (one-health, livestock and animal health, environmental health, pandemic fund, etc.), SAP national consultants, government counterparts in Pacific Island countries, and the FAO Regional Office for Asia and the Pacific (RAP).

Technical Focus

Strengthen food safety systems, food control frameworks, surveillance mechanisms, and emergency preparedness in Pacific Island countries through a One Health approach. Support sub-regional and national food system assessments, capacity building, technical advisory services, and the development of food safety and nutrition initiatives.

Tasks and responsibilities

Strengthening Food Safety Systems

•     Assess and strengthen sub-regional and national food control systems, surveillance, and regulatory frameworks, and prepare technical reports. 
•     Deliver training, capacity-building workshops, study tours, and provide laboratory strengthening guidance. 
•     Support MACG establishment and develop the National Food Safety Emergency Response Plan (NFSER). 
•     Provide technical guidance on emergency preparedness, risk classification, and One Health initiatives. 
•     Support the development and review of food safety legislation, standards, guidelines, and standard operating procedures in line with Codex Alimentarius and international good practices.
•     Facilitate multi-sectoral coordination among public health, agriculture, livestock, environment, quarantine, and border control authorities to strengthen food safety governance.
•     Support hazard identification, risk assessment, and risk communication related to biological, chemical, and physical food safety hazards across priority food value chains.
•     Provide technical support for the design and implementation of foodborne disease surveillance, data collection, analysis, and reporting systems.
•     Contribute to the development of inspection, audit, and compliance monitoring tools for food businesses, markets, import controls, and processing facilities.
•     Support the preparation of technical briefs, policy notes, and recommendations to inform national and subregional food safety strategies and investment priorities.

Project Management

•     Plan project activities, procurement and staffing over a project timeframe. 
•     Facilitate and support all aspects of the project implementation. 
•     Ensure the preparation, monitoring and updating of workplans. 
•     Ensure that relevant data is collected for effective monitoring against a performance measurement framework. 
•     Develop Terms of Reference and Letters of Agreement for project affiliate personnel and service providers. 
•     Participate in interview panels for the recruitment of affiliate personnel (but not staff members). 
•     Liaise, and maintain positive working relations with stakeholders. 
•     Develop a Project Task Force (PTF) and liaise with, provide reports to and receive guidance from the PTF. 
•     Identify, mitigate and manage potential risks, report and escalate issues when necessary. 
•     Monitor the progress and quality of deliverables from contracted experts. 
•     Draft concept notes, project proposals, and funding applications. 
•     Complete the food safety relevant tasks assigned

CANDIDATES WILL BE ASSESSED AGAINST THE FOLLOWING

Minimum Requirements

•     Advanced University degree from an institution recognized by the International Association of Universities (IAU)/UNESCO in Food Safety, Food Science, Nutrition, Public Health, Agriculture, or related field. Consultants with bachelor's degree need two additional years of relevant professional experience.
•     At least 5 years of relevant experience in food safety, nutrition, food systems, food science, or public health.
•     Working knowledge (C level) of English

FAO Core Competencies

•     Results Focus
•     Teamwork
•     Communication
•     Building Effective Relationships
•     Knowledge Sharing and Continuous Improvement

Technical/Functional Skills

•     Efficiency, competence and integrity as well as negotiating skills, tact and diplomacy are essential. 
•     Able to work with multi-disciplinary and multi-cultural project partners at regional and international level 
•     Excellent communication and interpersonal abilities, with experience liaising between diverse project stakeholders 
•     Demonstrated effective writing and critical analysis skills

Selection Criteria

•     Familiarity with the Asian and Pacific context
•     Established relationships with relevant institutions in one or more of the project countries / region
•     Proven experience of managing a global team of researchers and / or consultants