This document summarizes a training that Mohammad Bayer Darmel received and outlines a proposed animal source food quality assessment lab project for the Veterinary faculty of Ningarhar University. The training covered the application of technology, safety, hygiene, and traceability in food production. It also provided practical experience. The proposed lab project aims to enhance food safety and quality in the region by providing testing facilities and training students, technicians, and researchers. The lab would assess attributes like microbiological quality, protein content, and nitrite levels in meat. If established, it would support workers in the animal health and food quality sectors through increased knowledge and skills.

1. By:
Mohammad Bayer Darmel.
Sr Assistant professor Ministry of Higher education (MOHE)
Ningarhar University (NU)
Vet faculty
bayer500@yahoo.com

2.  Summary of training
 Personal action plan related to current work
 Project Title
 Organizer
 Target Group Target Area
 Duration
 Identified Problems and their Background
 Obtained Applicable Techniques and Knowledge
 Overall Goal Project
 Purpose
 Budget

3.  According to the goals of program & three given modules we
covered I learnt about:
 Usage of technology in farm related activities Application of
deferent safety and hygiene management measures for
production of safe products.
 The traceability system and its importance in hygiene safety
and assurance
 Special safety attention in every point of production chain.
 The practical in related field made our knowledge more
applicable and we realized seeing is believing.
 The involvement of university professors and research centers
researcher had a great positive impact in process of training.
 A special concern to the environment during the production
and processing

5.  Project Title: Establishment of animal source food
quality assessment lab in Veterinary faculty of
Ningarhar University.
 Organizer: Chancellor of university, faculty Dean
and head of department
 Target Group: Veterinary faculty lecturers,
veterinary faculty students, animal husbandry
department students of agriculture faculty,
municipal officers, public health workers in aspect
of meat quality management. Veterinary and
animal husbandry institute students.
 Target Area: Ningarhar province
 Duration: 1 June-2013- 30 July 2014

6.  During the conflict period as other foundation
were effected the animal sector is effected more
then others due to migration of rural area people
and nomads outside the country.(1978)
 After the three decades of war where peace is
coming to the country and immigrants are
returning to the country once again wishes are
arising in the field of agriculture and livestock.
 The demand for Meat and other animal’s products has
been increasing in Afghanistan
 The consumers are referring to the caned, chilled and
preserved foreign products due to luck of internal
insured products.

7. Media covering the meat
hygiene and quality issue
Government sloughter house
Cheese which have high demand and
risk in Jalalabad
Imported meat in local market

8.  The veterinary faculty is the only faculty in the eastern
region which is serving for the animal health and animal
products hygiene and quality management related issues
on the regional base and graduated about 600 DVM
veterinary doctors during the two decades after
establishment in 1993 under Ningarhar university
 No laboratory for quality and hygiene related issues on
the regional level due to technical knowledge in the
mentioned field.
 Finally problem is low knowledge of the professionals
on the field and university level regarding the animal
source food management and hygiene.

9.  Physiochemical stiffness meat milting point and meat sample
preparation.
 Microbiological examination of animal source food.
 Estimation of meat protein in processed meat sample.
 Determination of nitrite in meat sample quantitative and
qualitative methods.
 Usage of laboratory equipment for analysis of meat and other
animal source food samples.
 Processing of animal source food by using different
instruments.
 Preparation of hygiene ice-cream containing deferent taste.
 Packaging of meat based on hygiene by using vacuum
packager.

11.  Overall Goal
 To enhance the safety and quality of animal
source food.
 To support the related field workers from
technical and knowledge point

12.  Establishment of animal source food
quality and safety assessment laboratory.
 Providing an opportunity for students and
technicians for practical’s of related
subjects.
 Providing an opportunity for lecturer and
researcher for conducting related
researchers.
 Enhancement of quality and safety through
enhancement of skill and knowledge in the
mentioned field.

13. Items Details Total coast
Processing Unit Annex-I 16277000Y
Microbiology Unit
Instruments
Annex-II 3033800Y
Media Annex-III 420000Y
Solutions Annex-IV 1210000Y
Training 100000Y
Furniture 200000Y
ME 300000Y
Grand total 21540800Y

14. Domo arigato gozaimasu