Hand hygiene: guidelines for best practice Hand hygiene: guidelines for best practice

Hand hygiene: guidelines for best practice

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Ensure that your hand washing facilities and procedures are optimised. Hands are one of the major sources and routes for cross-contamination in the food industry. Reducing cross-contamination is key in the production of microbiologically safer, higher quality food. Hand hygiene policies and the facilities provided for hand hygiene in food handling environments vary greatly. This document reviews knowledge and practices relating to hand hygiene within the food and medical industries and uses this to propose best practice for hand hygiene within the food industry.

GENRE
Professioneel en technisch
UITGEGEVEN
2011
16 december
TAAL
EN
Engels
LENGTE
80
Pagina's
UITGEVER
The Stationery Office Ltd
GROOTTE
1,6
MB