HazardAna!ysis Critical Control Point (HACCP) is an approach to identify and quantify specific hazards for prevention and control offood processing to ensure food safety. HA CCP can be applied to the food chain rangingfrom primary producers to manufacturers end. For that understanding needs to start with the HA CCP training for food businesses and food industry and restaurants that share respo…
Effectivaness Hand Wash with Alcohol Glyserin for prevention Nosocomial Infection. Prevention of nosocomial infection must be integrated, one of wich in to limit transmission of the organism of between patients by washing your hands and use gloves. Hospital staff wash their hands when going contact with patients is important to prevent the occurrence of nosocomial infections (S. Sumarno Purwo S…