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Can the Hazard Assessment and Critical Control Points (HACCP) system be used to design process-based hygiene concepts?
Recently, the HACCP (Hazard Analysis and Critical Control Points) concept was proposed as possible way to implement process-based hygiene concepts in clinical practice, but the extent to which this food safety concept can be transferred into the health care setting is unclear. We therefore discuss p...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
German Medical Science GMS Publishing House
2011
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3252658/ https://www.ncbi.nlm.nih.gov/pubmed/22242105 http://dx.doi.org/10.3205/dgkh000181 |