Author: Thomas Dyer Tuttle
Publisher:
ISBN:
Category : Hygiene
Languages : en
Pages : 200

Get Book Here

Book Description

Author: Charles-Edward Amory Winslow
Publisher:
ISBN:
Category : Hygiene
Languages : en
Pages : 0

Get Book Here

Book Description

Author: World Health Organization
Publisher: World Health Organization
ISBN: 9789241597906
Category : House & Home
Languages : en
Pages : 0

Get Book Here

Book Description
The WHO Guidelines on Hand Hygiene in Health Care provide health-care workers (HCWs), hospital administrators and health authorities with a thorough review of evidence on hand hygiene in health care and specific recommendations to improve practices and reduce transmission of pathogenic microorganisms to patients and HCWs. The present Guidelines are intended to be implemented in any situation in which health care is delivered either to a patient or to a specific group in a population. Therefore, this concept applies to all settings where health care is permanently or occasionally performed, such as home care by birth attendants. Definitions of health-care settings are proposed in Appendix 1. These Guidelines and the associated WHO Multimodal Hand Hygiene Improvement Strategy and an Implementation Toolkit (http://www.who.int/gpsc/en/) are designed to offer health-care facilities in Member States a conceptual framework and practical tools for the application of recommendations in practice at the bedside. While ensuring consistency with the Guidelines recommendations, individual adaptation according to local regulations, settings, needs, and resources is desirable. This extensive review includes in one document sufficient technical information to support training materials and help plan implementation strategies. The document comprises six parts.

Author: Charles-Edward Amory Winslow
Publisher:
ISBN:
Category : Human physiology
Languages : en
Pages : 392

Get Book Here

Book Description

Author:
Publisher:
ISBN:
Category : Education
Languages : en
Pages : 696

Get Book Here

Book Description

Author:
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 818

Get Book Here

Book Description

Author: Sue Reed
Publisher: Routledge
ISBN: 1000246884
Category : Medical
Languages : en
Pages : 0

Get Book Here

Book Description
Principles of Occupational Health and Hygiene offers a comprehensive overview of occupational health risks and hazardous environments encountered in a range of industries and organisational settings. Leading industry professionals and educators explain how to identify key workplace hazards including chemical agents such as dusts, metals and gases; physical agents such as noise, radiation and extremes of heat and cold; and microbiological agents. They outline assessment procedures and processes for identifying exposure levels. They also explain how to evaluate risk and follow safety guidelines to control and manage these hazards effectively. Chapters are heavily illustrated with detailed case studies, diagrams, flowcharts and photos. Practical guidelines are provided for managing each hazard type. This third edition has been extensively revised and updated and reflects current research evidence and the Workplace Health and Safety legislation on workplace hazards. Principles of Occupational Health and Hygiene is an essential reference for Occupational Hygienists and anyone in an Occupational Health and Safety role.

Author: Norman G. Marriott
Publisher: Springer Science & Business Media
ISBN: 1475762631
Category : Technology & Engineering
Languages : en
Pages : 432

Get Book Here

Book Description
Large volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge to every employee in the food processing and food prepara tion industry. Sanitation is an applied science for the attainment of hygienic conditions. Because of increased emphasis on food safety, sanitation is receiving increased attention from those in the food industry. Traditionally, inexperienced employees with few skills who have received little or no training have been delegated sanitation duties. Yet sanitation employees require intensive training. In the past, these employees, including sanitation program managers, have had only limited access to material on this subject. Technical information has been confined primarily to a limited number of training manuals provided by regulatory agen cies, industry and association manuals, and recommendations from equipment and cleaning compound firms. Most of this material lacks specific information related to the selection of appropriate cleaning methods, equipment, compounds, and sanitizers for maintaining hygienic conditions in food processing and prepara tion facilities. The purpose of this text is to provide sanitation information needed to ensure hygienic practices. Sanitation is a broad subject; thus, principles related to con tamination, cleaning compounds, sanitizers, and cleaning equipment, and specific directions for applying these principles to attain hygienic conditions in food processing and food preparation are discussed. The discussion starts with the importance of sanitation and also includes regulatory requirements and voluntary sanitation programs including additional and updated information on Hazard Analysis Critical Control Points (HACCP).

Author:
Publisher:
ISBN:
Category : Electronic journals
Languages : en
Pages : 1160

Get Book Here

Book Description
Includes proceedings of the association, papers read at the annual sessions, and lists of current medical literature.

Author: Harlan Cameron Hines
Publisher:
ISBN:
Category : Education
Languages : en
Pages : 220

Get Book Here

Book Description