Guided by the WHO’s General Programme of Work, biennial programme budgets and the new regional strategic direction for the Western Pacific, the Food Safety Programme aims to provide safer food for all and to protect people’s health by advancing national food safety systems. The programme aims to strengthen food safety systems by keeping people and countries at the centre, building partnerships across sectors, stakeholders and national borders and by positioning food safety in a broader context of sustainable development.
Support is provided through facilitation of policy dialogue and provision of technical assistance to Member States in the areas of food safety policy and legal frameworks; risk-based food inspection and enforcement; food safety communications and education; food safety incident and emergency response; and food safety information underpinning evidence.
Implementation of the programme takes place in close collaboration with other technical programmes of WHO and in close collaboration with development partners, donors, academia, private sector and civil society organizations.
During deployment, the duty station may change, and duties may be modified, based upon the technical needs of the Programme.
1. Advise on the planning, formulation, implementation, monitoring and evaluation of food safety and foodborne diseases workplans and activities, in compliance with WHO’s overall strategy and guidelines.
2. Analyse the impact of the Organization’s technical cooperation in food safety on public health, utilizing measurements of the burden of foodborne diseases and indicators of risk to food safety.
3. Promote inter-programmatic coordination with other technical entities in the development and implementation of food safety efforts.
4. Facilitate the development and implementation of regulatory and non-regulatory measures to address foodborne diseases, their causes and risk factors among affected and at-risk population.
5. Provide technical advice on risk-based food inspection and enforcement, food safety emergency response plans and on food recall protocols.
6. Provide technical guidance to monitor the implementation of specific activities related to food safety in order to improve the data collection and reporting at all levels.
7. Support strengthening foodborne diseases surveillance, identify the constraints and gaps and provide technical solutions to improve the system, using available WHO tools.
8. Co-develop, with partners, a strategic plan for capacity building to strengthen the food safety system through the food chain, including the capacity of food safety authorities, in the prevention and management of foodborne diseases, where appropriate.
9. Support national partners and mobilize WHO resources to rapidly address and manage food safety events
10. Contribute to the inter-programmatic collaboration at regional level and work with relevant teams in WHO and with partners, including the One Health Quadripartite, on the work related to One Health to support food safety actions in the Region;
11. Engage and support collaborative networks and relevant working groups involving regional, international organizations, governmental and nongovernmental institutions, academia, professional and scientific societies engaged in Food Safety and One Health;
12. Perform any other related incident-specific duties, as required by the functional supervisor.
Essential: An advanced university degree (Master’s level or above) in microbiology, toxicology, epidemiology, veterinary science, natural resource management, food science or food technology from an accredited/recognized institute.
Desirable: Post graduate studies or specialized training in public health, emergency management, international aid or humanitarian principles.
WHO only considers higher educational qualifications obtained from an institution accredited/recognized in the World Higher Education Database (WHED), a list updated by the International Association of Universities (IAU)/United Nations Educational, Scientific and Cultural Organization (UNESCO). The list can be accessed through the link: http://www.whed.net/ .
Essential: At least seven years of relevant experience, including international exposure, in the development and management of food safety and foodborne diseases control programmes as well as related experience working in outbreaks and/or health emergency operations. Experience in developing and promoting collaborative actions with national authorities.
Desirable: Experience in providing in-country technical support and building capacity in national food control systems, in developing countries. Experience in facilitating public–private sector collaboration. Relevant work experience in WHO, other UN agencies, health cluster partners, relevant nongovernmental or humanitarian organizations.
Teamwork
Respecting and promoting individual and cultural differences
Communication
Producing results
Building and promoting partnerships across the organization and beyond
Essential: Excellent knowledge of written and spoken English.
Desirable: Working knowledge of another WHO official language would be an asset.
WHO salaries for staff in the Professional category are calculated in US dollars. The remuneration for the above position comprises an annual base salary starting at USD 77,326 (subject to mandatory deductions for pension contributions and health insurance, as applicable), a variable post adjustment, which reflects the cost of living in a particular duty station, and currently amounts to USD 3183 per month for the duty station indicated above. Other benefits include 30 days of annual leave, allowances for dependent family members, home leave, and an education grant for dependent children.
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