TOR for Training in Food Safety for Market Vendors at Rikolto

TOR for Training in Food Safety for Market Vendors at Rikolto

TERMS OF REFERENCE (ToR) Training in Food Safety for Market Vendors

Location: Tanga City, Tanzania
Target Group: Market vendors from Mgandini, Mlango wa Chuma, Deep Sea, Kasera Fish, and Makorora Markets

1.0 Introduction

Rikolto in East Africa supports diverse food systems—including farmers, traders, consumers, and cities—to build sustainable, inclusive, and resilient food chains. Through collective action, innovation, and market-oriented approaches, Rikolto supports actors across the food system to maximise their potential while protecting nature and promoting climate-smart practices.

Under the EU-funded Inclu-Cities Programme (implemented through Enabel under the EU Green and Smart Cities SASA portfolio), Rikolto is strengthening urban food systems in Tanga City.

One of the key challenges identified is the prevalence of unsafe food handling practices across major markets. Inadequate hygiene, poor sanitation, improper storage, cross-contamination, and low compliance with national regulations contribute to foodborne illnesses and undermine consumer trust.

To address these gaps, Rikolto seeks a qualified consultant to deliver practical, market-focused training aimed at improving hygiene standards, minimizing contamination risks, and enhancing compliance with TMDA, TBS, and municipal health regulations.

2.0 Objective of the Assignment

Overall Objective

To strengthen food safety knowledge and daily hygiene practices among market vendors in Tanga City, enhancing consumer protection and improving the professionalism and competitiveness of market operations.

3.0 Specific Objectives

The assignment aims to:

1. a) Improve vendor understanding of basic food hygiene and personal cleanliness.
   b) Strengthen practical knowledge on safe food handling, storage, and temperature control.
   c) Reduce risks of cross-contamination in market environments.
   d) Promote effective waste management and sanitation practices within market stalls.
   e) Enhance vendor compliance with TMDA, TBS, and municipal health regulations.
   f) Foster a culture of safe, clean, and customer-friendly marketplaces in Tanga City.

4.0 Scope of Work

The consultant will design and deliver a ten (10)-day interactive training course for approximately 50 market vendors drawn from key markets across Tanga City.

4.1 Key Training Components

1. Food Hygiene & Personal Sanitation
   • Proper handwashing
   • Clean clothing and protective gear
   • Personal habits affecting food safety
2. Safe Food Handling & Preparation
   • Handling raw vs. ready-to-eat foods
   • Avoiding microbial contamination
   • Safe washing, chopping, and sorting
3. Food Storage & Temperature Control
   • Basics of the cold chain
   • Safe food display techniques
   • Preventing spoilage
4. Cross-Contamination Prevention
   • Cleaning and sanitation of equipment
   • Safe water and utensil handling
   • Separation of food categories
5. Waste Management & Market Cleanliness
   • Solid waste disposal
   • Waste segregation
   • Pest and rodent control
6. Food Safety Regulations
   • TMDA, TBS, and municipal health guidelines
   • Vendor compliance checklists
   • Preparation for market inspections

4.2 Methodology

The training shall adopt practical and participatory approaches, including:

• Practical demonstrations
• Market walkthroughs
• Hands-on cleaning and food handling exercises
• Group discussions and visual learning tools
• Real-life case studies

4.3 Training Duration

• Ten (10) consecutive days of intensive hands-on training.

4.4 Participants

• Approximately 50 market vendors from Tanga Central, Deep Sea, Kasera Fish, Makorora, and other identified markets.

5.0 Deliverables

The consultant shall provide:

1. a) Training Concept Note and Work Plan (design, agenda, methodology).
   b) Training Materials (handouts, posters, demonstration tools, food safety guides).
   c) Signed Attendance Register of all participants.
   d) Comprehensive Training Report including:

• Agenda delivered
• Photos and documentation
• Key lessons and outcomes
• Vendor knowledge improvements
• Challenges and recommendations
  e) Recommendations and Follow-up Plan for sustaining improved hygiene standards.

6.0 Duration and Timeline

The assignment will cover a total of ten (10) training days. The exact schedule will be agreed upon during contract signing.

7.0 Required Qualifications and Experience

The consultant must:

• Be nationally recognized and accredited to deliver food safety training in Tanzania.
• Demonstrate proven experience in delivering similar practical food safety trainings.
• Have relevant certification and experience in food safety training.
• Demonstrate strong knowledge of TMDA, TBS, and municipal health regulations.

8.0 Mode of Application

Interested consultants should submit:

• Technical proposal (approach, methodology, and work plan)
• Financial proposal
• CV(s) of key personnel
• Evidence of similar assignments conducted

Applications should be sent via email to:

📧 [email protected]

Deadline: 15th March 2026

Applicants must indicate the title of the assignment in the subject line.

Only shortlisted applicants will be contacted. If you do not hear from us within two (2) weeks after the application deadline, please consider your application unsuccessful.