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<\/div>\n","protected":false},"excerpt":{"rendered":"The College of Nursing at the University of Baghdad hosted a specialized scientific workshop titled \u201cFood Safety Procedures: Challenges and Associated Solutions\u201d in the college\u2019s Museum Hall, with active participation from academics and specialists in the fields of health, nursing, and preventive medicine.
\nThis workshop was held as part of the \u201cTababa Al-Hashd Scientific Forum\u201d and was presented by Assistant Professor Dr. Yasmin Hassan Al-Anbaki.
\nThe workshop primarily aimed to highlight international standards for ensuring food safety and to discuss the most significant challenges facing the food chain, from production through consumption, as well as to present scientific and practical solutions tailored to real-world conditions to reduce food contamination and safeguard public health, particularly during seasons of large gatherings and events attracting millions of visitors.<\/p>\n
The workshop produced a set of important outcomes and recommendations to reduce the risks of food contamination. The presentation emphasized the importance of adhering to the World Health Organization\u2019s five basic standards for ensuring food safety: maintaining personal hygiene and surface cleanliness, and separating raw foods from cooked foods to prevent cross-contamination, It also emphasized the need to cook food thoroughly at safe temperatures and store it at appropriate temperatures that prevent bacterial growth, while using safe, inspected water and raw ingredients, In addition, she recommended strengthening ongoing training programs for workers in food establishments and field kitchens and enhancing the supervisory role of health authorities to ensure strict compliance with safety requirements.<\/p>\n
This workshop aligns with the University of Baghdad\u2019s vision of applying academic knowledge to serve the community, as it directly contributes to achieving the United Nations Sustainable Development Goals, specifically Goal 3 on good health and well-being by reducing rates of food poisoning and diseases transmitted through contaminated food, Goal 4 on quality education by promoting sound health awareness based on sound scientific principles and training field staff and students; and Goal 17 on forming partnerships to achieve the goals, which is embodied through the joint cooperation between the college and Al-Hashd Medical Services to provide preventive solutions that support community safety.<\/p>\n