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Hand hygiene: guidelines for best practice

Hand hygiene: guidelines for best practice by Dr Debra Smith
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Ensure that your hand washing facilities and procedures are optimised. Hands are one of the major sources and routes for cross-contamination in the food industry. Reducing cross-contamination is key in the production of microbiologically safer, higher quality food. Hand hygiene policies and the facilities provided for hand hygiene in food handling environments vary greatly. This document reviews knowledge and practices relating to hand hygiene within the food and medical industries and uses this to propose best practice for hand hygiene within the food industry.

The Stationery Office Ltd; December 2011
80 pages; ISBN 9780117080942
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Title: Hand hygiene: guidelines for best practice
Author: Dr Debra Smith
 
ISBNs
9780117080751
9780117080942
9780907503606

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