Hygiene Measures
To ensure patient protection, healthcare workers must consistently implement standard precautions, including surface disinfection, hand hygiene, and the reprocessing of medical devices.
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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.
