The Department of Food Sciences at the College of Agriculture at the University of Basra organized a scientific workshop on the concept of food safety.
The workshop, delivered by Assistant Lecturer Sarah Hashim Musa, aimed to identify the most important procedures and measures necessary to ensure the safe and healthy production, processing, storage, transportation, distribution, marketing, and consumption of food, free from all physical, chemical, biological, and sensory hazards.
The workshop highlighted the many international organizations and programs dedicated to raising awareness about food quality and safety worldwide. Their mission is to adopt scientific methods to preserve food, provide healthy foods, and reduce the risks resulting from failure to adhere to health requirements in the manufacturing process, from the farm to the consumer.
The workshop recommended that attention be paid to general hygiene, separating raw and cooked foods, storing them at safe temperatures, and using safe water and raw materials.
