بسم الله الرحمن الرحيم
بسم الله الرحمن الرحيم
College of Health Sciences
Centre of Excellence for Food and Nutrition Science(CEFNS)
2013/14 Training Calendar
Please find below the training program 2013/14, starting December 2013.
A Certificates will be issued at the end of each workshop from CEFNS, College of Health Sciences, University of Sharjah
| | | | | | |
|# |Workshop |Date |Venue |Fees |Certificate |
| | | | |(AED) | |
| | | | | | |
| |ISO 22000:2005 |20 – 22 January | | |CEFNS |
| |Food Safety Management Systems Workshop |2014 |UoS |1000 | |
|1 | | | | | |
| | | | | | |
|2 |New Trends in Nutrition Care Process: Nutrition |22 January 2014 |UoS |500 |CEFNS |
| |Diagnosis | | | | |
| | | | | | |
|3 |Food Hygiene Awareness |10 – 11 February |UoS |750 |CEFNS |
| | |2014 | | | |
| | | | | | |
| |Dietary Management of Renal and |12 – 13 February | | | |
|4 |Critically Ill Patients: Hands on Workshop |2014 |UoS |1000 |CEFNS |
| | | | | | |
|5 |Baby Food Essentials (مقومات غذاء |March |UoS | |CEFNS |
| |الأطفال) |2014 | | | |
| | | | | | |
|6 |صناعة الأجبان البيضاء منزلياً |March 2014 |UoS | |CEFNS |
|7 |Nutrition and Dietary Assessment |April 2014 |UoS | |CEFNS |
|8 |Hazard Analysis and Critical Control Point |April 2014 | | | |
| |(HACCP) system | |UoS | |CEFNS |
|9 |Food Hygiene Awareness | | | | |
| |الممارسات الصحية لتداول الأغذية في المطاعم |May 2014 |UoS | |CEFNS |
| |والفنادق الكبرى | | | | |
|10 |Good Manufacturing Practice (GMP) | | | | |
| |A Prerequisite to HACCP System |May 2014 |UoS | |CEFNS |
Please Contact Dr. Reyad Shaker Obaid robaid@sharjah.ac.ae. or CEFNS@sharjah.ac.ae. for information on any of the workshops.
College of Health Sciences
Centre of Excellence for Food and Nutrition Science(CEFNS)
ISO 22000:2005
Food Safety Management Systems
Workshop
Description
This workshop is designed to help for understanding the requirements the Food Safety Management System (FSMS) standard ISO 22000:2005. The workshop provides an overview of the purpose and requirements of FSMS (ISO 22000:2005) and how applying these can improve the business methods. This includes how to manage effective interactive communication, operate a structured management system and integrate the principles of the Hazard Analysis and Critical Control Point (HACCP) system.
Objectives
By the completion of the workshop, participants will be able to:
• Describe the purpose of Food Safety Management System.
• Understand the requirements and reasoning for ISO 22000:2005 and how it aids for the continual improvement of the FSMS.
• Know the interrelationships between ISO 22000 and the other food safety requirements (HACCP)
• Interpret the requirements of ISO 2200, with particular reference to management responsibility, hazard analysis, establishing the HACCP plan and traceability system and validation, verification& continual improvement of the FSMS.
Teaching aids
Data Show, over head projector and white board.
Handout Material
Copy of the handout of the lectures will be distributed to all participants.
Venue
University of Sharjah
Number of Participants
20 – 25
Who Should Attend?
This workshop is designed for production managers, engineers, quality assurance and supervisors work for the food industry. Also the workshop is planned for anyone involved in the development, implementation and management of a FSMS based on the requirements of the international standard ISO 22000:2005.
Duration
Three days
Date
20th – 21st January 2014
Time :
9:00 – 16:00
Workshop Program
Day1:
• Session1: Introduction to Food Safety Management System
• Session2: Management Responsibility & Resource Management
Day2:
• Session1: Planning and Realization of Safe Product (Part I)
• Session 2: Planning and Realization of Safe Product (Part II)
Day3:
• Session 1: Validation, Verification and Improvement of the FSMS
• Session 2: Group Exercises and Discussion.
Please Contact Dr. Reyad Shaker Obaid robaid@sharjah.ac.ae or CEFNS@sharjah.ac.ae. for information on the workshop.
College of Health Sciences
Centre of Excellence for Food and Nutrition Science(CEFNS)
New Trends in Nutrition Care Process: Nutrition Diagnosis
Description
The workshop covers the current guidelines set by the American Dietetic Association (ADA)(recently called Academy of Nutrition & Dietetics) for Nutrition Care Process & Model (NCPM) to facilitate medical record documentation. It was released by ADA in 2003 and commenced to be adopted in DHA hospitals late 2007-2008. This standardized language or controlled vocabulary is being developed to describe the unique functions of dietetics in nutrition assessment, nutrition diagnosis, nutrition intervention, and nutrition monitoring and evaluation.
Objectives
• Specify the guidelines set by ADA for complying by the model and use of standard terminology in nutrition care process
• Construct a documentation record for the dietary department accredited by international organizations
• Differentiate Nutrition diagnostic terms from the medical diagnostic terms
• Employ the use of the standardized language for dietetics
• Apply the problem, etiology, signs & symptoms statements nutrition interventions
Teaching aids
Data show, over head projector and white board.
Handout Material
Copy of the handout of the lectures will be distributed to all participants.
Who Should Attend?
The workshop is designed for dietitians in hospitals, primary health care clinics, graduate Nutritional Sciences students applying for the licensures of MoH, Abu Dhabi and Dubai Health Authorities and CHS students.
.
Duration
One day
Date
22nd January 2014
Time :
9:00 – 16:00
Venue
University of Sharjah
Number of participants
A total of 15 – 20 persons
Workshop Program
A. Nutrition Care Process: Evolution
B. Previewing the New Process for Nutrition Care:
1. Nutrition Care Process Model (NCPM)
– A – Assessment
– D – Diagnosis
– I – Intervention
– M – Monitoring
– E - Evaluation
2. International Dietetics & Nutrition Terminology (IDNT)
– Facilitator for medical record documentation
– Clearer communication and description for the types of nutrition problems observed in patients
C. Nutritional vs Medical Diagnosis:
– Applications and clinical scenarios
– Tutorial quiz (adopted from American Dietetic Association, recently termed Academy of Nutrition & Dietetics, AND)
D. Questions & Discussion
Please Contact Dr. Reyad Shaker Obaid robaid@sharjah.ac.ae. or CEFNS@sharjah.ac.ae. for information on the workshop.
College of Health Sciences
Centre of Excellence for Food and Nutrition Science(CEFNS)
Food Hygiene Awareness Workshop
Description
Food Hygiene workshop complies with both HACCP & GMP standards, with the objective of improving the standards and safety of food production operations while reducing the risk of food poisoning and food complaints.
Objectives
To provide food handlers with an appreciation of the fundamentals of good food hygiene practice and to meet the second tier of training as stated in the Caterers Guide to Food Safety (General Food Hygiene) Regulations.
Course Content
• Food Poisoning
• Bacteriology
• Prevention of Contamination of Food
• Personal Hygiene
• Cleaning and Disinfection
Course Structure
The time required for the workshop is 12 hours instruction over two days. The workshop includes lectures enhanced by practical teaching aids. Precipitants are encouraged to actively participate in discussion sessions.
Who Should Attend?
Production technicians and workers are employed in the food industry, food catering, restaurants and hotels.
Duration
Two days
Date
10th – 11th February 2014
Time :
9:00 – 16:00
Benefits
• Better food hygiene
• Compliance with legal requirements
Number of participants
A total of 25 – 30 persons
Teaching aids
Data Show, Over Head Projector and White Board
Handout Material
Workshop participants receive a copy of the handout of the lectures
Location
University of Sharjah
Please Contact Dr. Reyad Shaker Obaid robaid@sharjah.ac.ae. or CEFNS@sharjah.ac.ae. for information on the workshop.
College of Health Sciences
Centre of Excellence for Food and Nutrition Science(CEFNS)
Dietary Management of Renal and Critically Ill Patients: Hands on Workshop
Description
This workshop aims at bringing together experienced professionals from multidisciplinary fields involved in nutritional management of kidney failure and the critically ill; and developing their skills in planning and providing proper medical nutrition therapy for their patients. This workshop will introduce best practices in these specialties and accordingly improve or standardize clinical practice
Objectives
After the completion of the course, participants will be able to conduct all of the following regarding renal failure and critically ill:
• Understand the pathophysiology of the renal disease and critical illness and its implication on nutritional status.
• Conduct adequate nutritional assessment according to the most recent guidelines.
• Understand the essential role of collaboration with the multidisciplinary team.
• Proficiently plan and calculate all nutritional requirements/restrictions.
Teachings methods:
| |Power point presentations prepared by professionals well known for their excellence in their field of |
|Lectures |study. |
| |Aim is to introduce theories and up to date guidelines of the latest evidence based recommendations |
|Case studies |To be solved by participants in small groups and guided by moderators. |
| |Aim is to facilitate participants understand actual use of guidelines in daily nutritional practice. |
Who Should Attend?
This course is designed for clinicians working in renal nutrition care in hospitals and primary health care clinics from the following disciplines: Dietitians, physicians, pharmacists, nurses, researchers, and CHS students.
Duration
The workshop will be covered in two days
Date
12th – 13th February 2014
Time :
9:00 – 16:00
Venue
College of Health Sciences
University of Sharjah
Number of participants
A total of 35 participants
CME
HAAD and DHA CME will be offered for participants in this workshop
Workshop Program
• Day 1 - Nutritional Management of Renal Failure
• Day 2- Nutritional Management of the Critical Ill
Please Contact Dr. Reyad Shaker Obaid robaid@sharjah.ac.ae. or CEFNS@sharjah.ac.ae. for information on the workshop.
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