Surface Disinfection
Surface disinfection is crucial in healthcare settings to limit pathogen transmission. Learn about the importance of correct dosage, wetting, and exposure times, as well as the right choice of disinfectant.
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German: Lebensmittelhygiene-Verordnung (LMHV).
Regulates the production, storage, processing and preparations of all foodstuffs. According to the LMHV and with the help of the HACCP concept, any company that produces, processes or markets food has to
- define relevant working steps for food safety,
- monitor and
- document, and
- provide for appropriate safety measures.
Since 2006, there are three Directives on food hygiene that apply in the European Union (852/2004, 853/2004 and 854/2004). These European regulations largely correspond to the LMHV.
