Hazard Analysis of Critical Control Points: Quality assurance method with focus on hygiene in the food industry and canteen kitchens. Staff and surface hygiene are important elements of the HACCP concept.

Knowledge Database

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!

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