Summary description: This system is necessary for safety of food from farm to fork or consumers to apply philosophy of community health nursing in promotion and prevention the food borne diseases.
Type of activity: workshop
Presenter: Assist.Prof. Dr. Kareem Fattah Aziz
Qualification: PhD in Community Health Nursing.
Affiliation: Hawler Medical University
Audience: Faculty Staff in the College and other guests.
Venue: Online Application(Google met)
No. of Participants: 78
Day: Saturday
Date: 13-11-2021
Time: 1.40 hrs.
Workshop Agenda
|
Topics |
Presenter |
Questions+answers+discussion debate |
Time |
|
1.Food safety and HACCP definition |
Assist.Prof. Dr.Kareem |
Participants +guests +pool questions |
9---9.10 PM |
|
2.What is the difference between HACCP and ISO?
|
Assist.Prof Dr.Kareem |
Participants +guests +pool questions |
9.10-9.20 PM |
|
3.Goal and important of HACCP |
Assist.Prof Dr.Kareem |
Participants +guests+ pool questions |
9.20-9.30 PM |
|
4.Critical Control points |
Assist.Prof Dr.Kareem |
Participants +guests+ pool questions |
9.30--9.40 PM |
|
5.HACCP team and principles |
Assist.Prof Dr.Kareem |
Participants +guests+ pool questions |
9.40—9.50 PM |
|
6.Steps and benefits of HACCP |
Assist.Prof Dr.Kareem |
Participants +guests+ pool questions |
9.50--10 PM |
|
7.What make food unsafe and safety rules |
Assist.Prof Dr.Kareem |
Participants +guests+ pool questions |
10..10-10. PM
|
|
8.Types of hazards for food contamination |
Assist.Prof Dr.Kareem |
Participants +guests+ pool questions |
10.10—10.20 PM |
|
9.Rules for safe practices for food by WHO |
Assist.Prof Dr.Kareem |
Participants +guests+ pool questions |
10.20---10-30 PM |
|
10.Conclusion of HACCP plan |
Assist.Prof Dr.Kareem |
Participants +guests+ pool questions |
10.30-- 10.40 PM |
Iraq, Kurdistan Region,