All hygiene measures that employees need to take to protect patients, raw materials, or finished products. These measures are specified by national recommendations such as the RKI Guidelines for Hospital Hygiene and Infection Prevention or the HACCP concept, and by European standards such as GMP (Good Manufacturing Practice) for the manufacture of drugs and active pharmaceutical ingredients, or the German Food Hygiene Regulations (LMHV).
The A-to-Z database provides information on each pathogen, the most common infections that it triggers, its main transmission paths and recommendations on disinfection. In the glossary, you will find explanations of infection control terms. Search now!