A SERIES OF IN-DEPTH EDUCATION COURSES IN FOOD SAFETY AND NUTRITION
In close communication with the academic staff of the University of Khartoum (UoK) and the Veterinary Research Institute (VRI) and following several meetings of the OHP experts the content of the course modules was finalised at the end of 2016.
The courses (in total two weeks) were given in January 2017 and consisted of food microbiology & hygiene (week 1) and food, nutrition and feed management (week 2).
Both modules were well attended by 85-100 participants. Interestingly, the number of female attendants was significantly higher than that of males (90:10). Participation was quite active throughout both modules. The level of knowledge and understanding among attendants varied substantially and ranged from first year students to PhD graduates. Task assignments included (among others): setting Maximum Residue Levels (MRLs), building a virtual microbiology laboratory, setting food standards for iodine in iodine-fortified salt taking into account the need to reduce salt intake, defining HACCPs in a poultry production chain, and defining good dairy farming practices. More emphasis on practical work assignments recognisable for the situation in Sudan would strongly contribute to a full understanding of food safety.
Attendants were handed an OHP/UoK “Certificate of Attendance” together with a CD-ROM comprising all lectures, statements, work assignments and background material.