This book provides clear, up-to-date and practical guidance on infection control in an easy to read format which can act as a quick source of reference on all aspects of healthcare-associated infections (HCAIs) for healthcare workers who are either directly or indirectly involved in prevention and control of HCAIs.Therefore, particular care must be taken to minimize the risk of infection or intoxication through the food service system. The catering manager has the responsibility for catering services. Conformance to safety systems (see a#39;Hazards analysisanbsp;...
|Title||:||Manual of Infection Prevention and Control|
|Publisher||:||Oxford University Press - 2012|