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Relevant bibliographies by topics / Cleaning and hygiene

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Academic literature on the topic 'Cleaning and hygiene'

Author: Grafiati

Published: 4 June 2021

Last updated: 9 February 2022

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Journal articles on the topic "Cleaning and hygiene"

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Çelik, Ebru Yılmazel, and Zeynep Yüce. "Investigation of the Awareness and Habits of Secondary School Students about Cleanliness and Hygiene from Various Variables." International Education Studies 12, no. 4 (March 25, 2019): 173. http://dx.doi.org/10.5539/ies.v12n4p173.

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Cleanliness, hygiene and personal hygiene habits have an extremely important place in maintaining and developing an individual’s physical and spiritual health. In contrast, it has been observed that research on student behaviour for cleaning and hygiene applications has been limited in the literature. In this case, “What are the cleaning and hygiene habits of students?” It has emerged as a necessity to answer the question. In this study, mixed blending method has been used. The study group consisted of 1300 students, studying in 12 different secondary schools in the city of Kars. In order to collect data, personal information form, “Personal Cleansing and Hygiene Habits Scale” developed by the researcher and open-ended questions were used. It was observed that the general cleaning and hygiene levels of the students were not statistically significantly different according to gender variables (p>.05). In terms of the personal hygiene and hygiene habits of the students’ significant differences have been found according to their parents’ education status, the number of individuals in their families and the level of their education. Significant differences have been found in terms of the personal hygiene and hygiene habits of the students according to their parents’ education status, the number of individuals in their families and the level of their education (p

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Shay, Kenneth. "Denture Hygiene: A Review and Update." Journal of Contemporary Dental Practice 1, no. 2 (1999): 36–43. http://dx.doi.org/10.5005/jcdp-1-2-36.

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Abstract Growth in the aging population has resulted in an increasing number of older persons requiring dentures. The microporous surfaces of an acrylic denture provide a wide range of environments to support microorganisms that can threaten the health of a physically vulnerable patient. The maintenance of denture prostheses is important for the health of patients and to maintain an esthetic, odor-free appliance. Mechanical, chemical, and a combination of mechanical and chemical strategies are available to patients to facilitate denture hygiene. Brushing is an ineffective method of denture disinfection. Household bleach or vinegar are effective as are the commercial, effervescent products sold for denture soaking. A new denture cleaner contains silicone polymer that provides a protective coating for dentures as a final step in the cleaning process. The coating helps to minimize the adhesion of accretions to the denture throughout the day until the next cleaning. Dental professionals must have a current knowledge of denture cleansing strategies in order to maximize the service offered to denture patients.

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Barnes, Sean L., Daniel J. Morgan, Anthony D. Harris, Phillip C. Carling, and Kerri A. Thom. "Preventing the Transmission of Multidrug-Resistant Organisms: Modeling the Relative Importance of Hand Hygiene and Environmental Cleaning Interventions." Infection Control & Hospital Epidemiology 35, no. 9 (September 1, 2014): 1156–62. http://dx.doi.org/10.1086/677632.

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ObjectiveHand hygiene and environmental cleaning are essential infection prevention strategies, but the relative impact of each is unknown. This information is important in assessing resource allocation.MethodsWe developed an agent-based model of patient-to-patient transmission—via the hands of transiently colonized healthcare workers and incompletely terminally cleaned rooms—in a 20-patient intensive care unit. Nurses and physicians were modeled and had distinct hand hygiene compliance levels on entry and exit to patient rooms. We simulated the transmission of Acinetobacter baumannii, methicillin-resistant Staphylococcus aureus, and vancomycin-resistant enterococci for 1 year using data from the literature and observed data to inform model input parameters.ResultsWe simulated 175 parameter-based scenarios and compared the effects of hand hygiene and environmental cleaning on rates of multidrug-resistant organism acquisition. For all organisms, increases in hand hygiene compliance outperformed equal increases in thoroughness of terminal cleaning. From baseline, a 2∶1 improvement in terminal cleaning compared with hand hygiene was required to match an equal reduction in acquisition rates (eg, a 20% improvement in terminal cleaning was required to match the reduction in acquisition due to a 10% improvement in hand hygiene compliance).ConclusionsHand hygiene should remain a priority for infection control programs, but environmental cleaning can have significant benefit for hospitals or individual hospital units that have either high hand hygiene compliance levels or low terminal cleaning thoroughness.Infect Control Hosp Epidemiol 2014;35(9):1156-1162

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King, Elizabeth, and Robert Jagger. "Denture cleaning — best practice." Dental Update 46, no. 11 (December 2, 2019): 1024–30. http://dx.doi.org/10.12968/denu.2019.46.11.1024.

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Surveys have shown that many people do not clean their dentures effectively and suggest that the dental team may fail to educate patients in basic denture hygiene procedures. Poor denture hygiene can result in denture staining and malodour and is a risk factor for oral and systemic diseases. Methods available to clean dentures are described. Their modes of action, effectiveness and potential adverse effects are discussed. A combination of cleaning methods is probably more effective than any one method. Recommendations for effective denture cleaning that can be given to patients by the dental team are provided. CPD/Clinical Relevance: The dental team needs to explain effective approaches to denture hygiene to patients. Written information should also be provided to reinforce the message.

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Nijakowski, Kacper, Anna Lehmann, Rafał Rutkowski, Katarzyna Korybalska, Janusz Witowski, and Anna Surdacka. "Poor Oral Hygiene and High Levels of Inflammatory Cytokines in Saliva Predict the Risk of Overweight and Obesity." International Journal of Environmental Research and Public Health 17, no. 17 (August 30, 2020): 6310. http://dx.doi.org/10.3390/ijerph17176310.

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The study aimed to determine if oral hygiene influences not only oral health but also potentially metabolic disorders such as overweight or obesity. Participants were 94 patients: 40 with increased body mass and 54 with normal body mass. The methods included dental examination, a questionnaire concerning hygienic habits and an assessment of selected salivary inflammatory markers. The new parameter named “cleaning index” (describing the interaction between average time of tooth brushing in minutes and its frequency per day) significantly correlated with Body Mass Index (RSpearman = 0.300). The multivariate regression model incorporating cleaning index, approximal plaque index, receptor 1 for tumor necrosis factor-alpha (TNFα-R1) and interleukin-15 (IL-15) had a high power to predict overweight or obesity (AUC = 0.894). Patients with poor oral hygiene (approximal plaque index >40%) were more than eight times more likely to suffer from obesity than patients with good oral hygiene. Cleaning index higher than 4 decreased the odds by about 85%. Oral hygiene habits, adjusted by salivary concentrations of selected inflammatory markers may allow predicting effectively overweight or obesity risk. Early proper dental prophylaxis and treatment could lead to the better prevention of metabolic disorders.

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Sendall, Marguerite, Laura McCosker, and Kate Halton. "Cleaning Staff’s Attitudes about Hand Hygiene in a Metropolitan Hospital in Australia: A Qualitative Study." International Journal of Environmental Research and Public Health 16, no. 6 (March 25, 2019): 1067. http://dx.doi.org/10.3390/ijerph16061067.

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Background: In 2009, the National Hand Hygiene Initiative (NHHI) was implemented in hospitals across Australia with the aim of improving hand hygiene practices and reducing healthcare-associated infections. Audits conducted post-implementation showed the lowest rates of compliance with hand hygiene practices are among operational staff including hospital cleaners. There is limited information about hand hygiene issues in hospital cleaners to inform development of evidence-based interventions to improve hand hygiene compliance in this group. Aim: This qualitative study was undertaken to explore the attitudes of hospital cleaning staff regarding hand hygiene and the National Hand Hygiene Initiative. Methodology: Focus groups were conducted with 12 cleaning staff at a large Australian hospital implementing the National Hand Hygiene Initiative. Findings: Hospital cleaners recognise the importance of hand hygiene in preventing healthcare-associated infections. Cleaners cite peer support, leadership, and the recognition and reward of those excelling in hand hygiene as strong motivators. Barriers to optimal hand hygiene practice include the presence of multiple conflicting guidelines, hand hygiene “overload” and a lack of contextualised education programs. This exploratory qualitative study reveals three themes about attitudes of hospital cleaning staff towards hand hygiene. These themes are: (1) “The culture of hand hygiene: It’s drummed into us”; (2) “Reminders and promotion for hand hygiene: We just need a big ‘Please wash your hands’ sign”; and (3) “The personal value of hand hygiene: Like he said, it’s second nature to us”. Conclusion: Hand-hygiene messages and training need to be more consistent and contextualised to achieve improvements in hand hygiene practices in hospital cleaning staff in Australia.

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Cox-Nowak, Kayleigh. "Hand hygiene in practice." Dental Nursing 17, no. 9 (September 2, 2021): 438–40. http://dx.doi.org/10.12968/denn.2021.17.9.438.

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Vasudevan, Rajiv, Sean Mojaver, Kay-Won Chang, Alan Maisel, Romteen Sedighi, and Punam Chowdhury. "1156. Observation of Stethoscope Sanitation Practices in an Emergency Department Setting." Open Forum Infectious Diseases 5, suppl_1 (November 2018): S348. http://dx.doi.org/10.1093/ofid/ofy210.989.

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Abstract Background Nosocomial infections pose significant risk to patients and hygienic standards may be easily overlooked, especially in fast-paced emergency department settings. Studies have shown that stethoscopes can harbor pathogens, which can be transferred to patients when proper sanitary measures are not taken. Survey-based studies have mostly assessed stethoscope hygiene, but they may not accurately represent cleaning practice. This study aimed to accurately assess cleaning practice through observation of stethoscope cleaning and hand hygiene among medical providers in an emergency department setting. Methods Four hundred twenty-six provider–patient encounters were observed in the emergency department of the VA San Diego Healthcare System. The frequency and methods of stethoscope and hand hygiene practices were anonymously observed and recorded. Stethoscope hygiene was recorded during and after each encounter if cleaning took place for at least 15 seconds. Hand hygiene data were also gathered before and after each encounter. Data analysis was performed to determine the frequency of these practices. Results Of 426 encounters, 115 involved the use of a personal stethoscope. In 15 of 115 encounters (13.0%), the provider placed a glove over the stethoscope before patient contact. Following patient interaction, 13 of 115 encounters (11.3%) involved stethoscope hygiene with an alcohol swab. Stethoscope hygiene with water and hand towel before patient interaction was observed in 5 of 115 encounters (4.3%). Hand sanitizer use or hand washing was observed in 213 of 426 encounters (50.0%) before patient interaction. Gloves were also used prior to patient interaction in 206 of 426 (48.4%) encounters, some overlapping with those who used hand sanitizer or washed their hands. Hand sanitizer or hand washing was used in 332 of 426 encounters (77.9%) after patient interaction. Conclusion Only 11.3% of encounters involving the use of a personal stethoscope had stethoscope sanitation with an alcohol swab. In 4.3% post-encounters, there was an attempt to clean stethoscopes with water and towel. Rates of appropriate hand hygiene were also lower than expected. Stethoscope and hand hygiene standards need to be raised to reduce infection risk and further studies need to be conducted to set guidelines for adequate stethoscope sanitation. Disclosures All authors: No reported disclosures.

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Scudellari, Megan. "News Feature: Cleaning up the hygiene hypothesis." Proceedings of the National Academy of Sciences 114, no. 7 (February 14, 2017): 1433–36. http://dx.doi.org/10.1073/pnas.1700688114.

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TSUESAKI, Juri, Kozo MASADA, and Naoshi KAKITSUBA. "INVESTIGATION ON HYGIENE MANAGEMENT OF CLEANING TOOLS." Journal of Environmental Engineering (Transactions of AIJ) 86, no. 781 (2021): 327–35. http://dx.doi.org/10.3130/aije.86.327.

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Dissertations / Theses on the topic "Cleaning and hygiene"

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Forsberg, Roland, and Isak Thaning. "Följsamheten till basala hygienrutiner samt rengöringsrutiner inom ambulanssjukvården." Thesis, Sophiahemmet Högskola, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:shh:diva-1154.

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Gray, Alyson. "Response of inexpensive particulate matter sensors following aerosol exposure and sensor cleaning." Thesis, University of Iowa, 2018. https://ir.uiowa.edu/etd/6429.

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Inexpensive instruments that measure concentrations of airborne particles in workplaces have grown to become an efficient way to estimate personal aerosol exposure of workers. This study evaluates the performance of two types of inexpensive instruments: an “active” version which pulls particle-laden air into a sensing zone for measurement, and a “passive” version which does not. The response of these instruments to clean air over time was evaluated as an indicator of contamination in laboratory and factory settings. Additionally, the effect cleaning of the instruments had on performance was evaluated. After exposure to high concentrations of particles in the laboratory, the active and passive versions of the instruments lost partial to full ability to detect particle concentrations. In the factory, this change was only seen in the active version, and occurred over a longer amount of time. Cleaning of the instruments returned some ability to detect particles, but not to the ability a new instrument. The accumulation of particles within instruments used to estimate aerosol exposures can affect the output of and overall performance of the instruments. Cleaning of the instruments after accumulation results a lessening of the effect, but not completely. Cleaning can be a way to extend the lifetime of these instruments. However, the time and financial costs related to cleaning several sensors within a workplace should be considered.

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Yiu, Kar-yung Cynthia, and 姚嘉榕. "Evaluation of interdental cleaning in adolescents and young adults in Hong Kong." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1989. http://hub.hku.hk/bib/B31953918.

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Yousef, Amed Jwan, and Trifa Ahmad. "Patientens kunskap om parodontit före och efter icke kirurgisk parodontal behandling utförd av tandhygienist : En kvantitativ studie." Thesis, Högskolan Dalarna, Vårdvetenskap med inriktning mot munhälsa, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:du-4764.

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Parodontit är en kronisk inflammatorisk sjukdom, som orsakas av patogena bakterier som fäster på tändernas ytor, där de bildar plack. Sjukdomen kan förebyggas genom god munhygien. Syftet med studien var att beskriva och jämföra parodontit relateradkunskap och dess relation till munhygiensvanor hos patienter före och 1-år efter icke kirurgisk parodontal behandling utförd av tandhygienist samt jämföra om det föreligger någon skillnad i kunskap efter behandling mellan två olika munhälsoundervisningsprogram. Ett ytterligare syfte var att beskriva om det föreligger någon skillnad i kunskap om parodontit med avseende på ålder, kön och utbildningsnivå. Studien var en beskrivande, jämförande studie med kvantitativ ansats och en del av en experimentell tvågruppsstudie.Urvalet bestod av 113 individer, 60 kvinnor och 53 män, i åldern 20-65 år som var remitteras till en specialistklinik i parodontologi. Av de 113 studiedeltagarna randomiserades 57 personer till ett individuell skräddarsydd munhälsoundervisningsprogram och 56 personer till ett standardiserat munhälsoundervisningsprogram. Ett frågeformulär med 11 påståenden gällande kunskap om parodontit och ett påstående om tandborstfrekvens samt ett påstående om approximalrengörning användes.Resultatet visade att patienterna hade mer kunskap efter icke kirurgisk parodontal behandling, men det fanns ingen skillnad mellan undervisningsprogrammen. Inget samband påvisades mellan kunskap om parodontit och utbildningsnivå, kön och ålder. Studien visar att både individuellt skräddarsydd munhälsoundervisning och standard munhälsoundervisning ledar till en ökad kunskap om parodontit mellan deltagarna.

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Correia, Luís Miguel Martins Crucho Santana. "Orientações de higienização na produção primária de leite e indústria dos lacticínios." Bachelor's thesis, Universidade Técnica de Lisboa. Faculdade de Medicina Veterinária, 2009. http://hdl.handle.net/10400.5/1130.

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Dissertação de Mestrado Integrado em Medicina Veterinária
Ao longo dos tempos, o cuidado empregue na higienização dos alimentos revelou-se fundamental para a saúde e bem-estar dos consumidores. O conhecimento do modo como a sujidade e os resíduos, provenientes da manipulação dos alimentos, interagem com os detergentes e diversas soluções de limpeza, é determinante para um correcto planeamento da limpeza e da desinfecção, e sobretudo, para a optimização do resultado final. O leite é um alimento que se apresenta enraizado na cultura portuguesa e constitui a grande matéria-prima para o fabrico dos diversos lacticínios. As suas características próprias requerem que os responsáveis pelo planeamento e execução da higienização das diversas superfícies e equipamentos tenham presentes as diferentes alternativas existentes para a correcta execução destes procedimentos. Os produtores de leite deverão estar conscientes de que a higiene do leite depende da higiene de toda a exploração, da saúde e bem-estar dos animais, e não apenas das condições em que se encontram a sala de ordenha, as instalações adjacentes e do modo como a ordenha é realizada. A indústria dos lacticínios requer um elevado padrão de higiene, que apenas permite o seu cumprimento recorrendo aos melhores e mais recentes métodos de higienização, em conjunto com uma intervenção activa por parte dos técnicos responsáveis. A utilização dos actuais métodos de limpeza Cleaning in Place (CIP) e Open Plant Cleaning (OPC), bem como dos diversos detergentes e produtos comerciais com formulações muito específicas, permite a obtenção de elevados níveis de higiene, uma elevada reprodutibilidade das operações de limpeza e desinfecção, possibilitando em muitos casos a redução dos custos relacionados com estes procedimentos. Em conclusão, higiene é um factor preponderante e decisivo para o sucesso da produção primária de leite e da indústria responsável pela sua transformação.
ABSTRACT - Over time, the importance given to food hygiene has proven to be fundamental to the health and welfare of consumers. Knowledge of how dirt and waste, generated while handling food, interact with detergents and various cleaning solutions is crucial for the proper planning of cleaning and disinfection and above all to optimize the final result. Milk is a product that is rooted in the Portuguese culture and is the major raw material used in the production of various dairy products. Its characteristics require that those responsible for planning and implementing cleaning procedures are aware of the various surfaces and equipment options available in such a way that the best implementation of procedures can be achieved. The milk producers should be aware that the hygiene of milk depends on the hygiene of the whole farm, health and welfare of the animals and not only the conditions of the milking room and adjacent areas. In order to comply with a high standard of hygiene the milk industry requires the latest and best methods of cleaning alongside an active intervention by the technician responsible. Current methods such as Cleaning in Place (CIP) and Open Plant Cleaning (OPC) and tailor made detergents and commercial products permit high hygiene levels. In addition, reproducibility of results is also high when reusing these methods and in many cases overall costs can be reduced. To summarize, the hygiene is a dominant and decisive factor for the success of primary and secondary production of milk.

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Westbacke, Kerstin. "HYGIENE, EATING HABITS AND ORAL HEALTH AMONG CHILDREN IN THREE NEPALESE PUBLIC HIGH SCHOOLS." Thesis, Nordic School of Public Health NHV, 2006. http://urn.kb.se/resolve?urn=urn:nbn:se:norden:org:diva-3254.

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Currently, many developing countries are experiencing rising prevalences of caries associated with changes in lifestyle and living conditions. Objectives: To describe the hygiene, eating habits, and oral health status of Nepalese children. Materials and Methods: A stratifiedsample of 231 children 5–7, 11–13, and 15–16 years of age (53% boys, 47% girls) who attended public high schools in the rural area of the Lalitpur District, Nepal was selected. The study was a field study combining a clinical examination (plaque, gingivitis, calculus, and caries) and a questionnaire. The questions concerned sanitary conditions, health support, personal hygiene, tooth cleaning, and eating habits. Results: During the school day, half of the children ate nothing at all. General personal hygiene was associated with tooth-cleaning frequency.Four out of five children in the entire sample cleaned their teeth once/day or more, using their own toothbrush. The use of fluoride toothpaste was rare.More frequent tooth cleaning and lower plaque indices were seen among girls and older children. More plaque was found on the occlusal surfaces of erupting permanent molars than on fully occluded permanent molars. Most children had a low prevalence of manifest caries in the primary and the permanent dentitions. However, every fifth 5–7-yr-old had manifest caries in three or more primary teeth. The occlusal surfaces of molars accounted for almost all registered caries in both dentitions. Conclusion: Although the prevalence of manifest caries was low, the low level of preventive activities may cause an increase in the prevalence of caries, as in other developing countries. The presumed risk scenario needs to be met by comprehensive and systematic health promotion and preventive measures.
Sammanfattning: I många utvecklingsländer sker förändringar av livsstil och levnadsförhållanden med samtidig ökad förekomst av karies. Mål: Att beskriva hygien, matvanor och munhälsa hos nepalesiska barn. Material och Metod: Ett stratifierat urval av 231 barn, som i åldrarna 5-7, 11-13 och 15-16 år (53% pojkar, 47% flickor), elever i statliga grundskolor på landsbygden, Lalitpur distriktet Nepal, användes. Studien utformades som en fältstudie med klinisk undersökning (plack, gingivit, tandsten och karies) kombinerad med en enkätstudie. Frågorna rörde sanitära förhållanden, hälsostöd från hemmet, personlig hygien, tandrengörings- och matvanor. Resultat: Under skoldagen åt hälften av barnen ingenting alls. Allmän personlig hygien var associerad med tandrengörings frekvens. Av alla barn, som användande sin egen tandborste, borstade fyra av fem, en gång om dagen eller mer. Äldre barn och flickor rengjorde tänderna oftare och hade ett lägre plackindex. Mer plack fanns på erupterande molarers occlusalytor jämfört med molarer i full ocklusion. De flesta barnen hade en låg frekvens manifest karies i primära och permanenta bettet. Dock hade en femtedel av 5-7 åringarna tre eller fler manifesta kariesangrepp i primära bettet. Ocklusal karies på molarerna utgjorde nästan all registrerad karies i båda dentitionerna. Slutsats: Låg frekvens av manifest karies, men en låg grad av förebyggande aktiviteter, kan medföra en ökad kariesfrekvens liknande den i andra utvecklingsländer. Den förmodande risken måste bemötas med behovsinriktade och systematiska hälsobefrämjande och preventiva åtgärder.

ISBN 91-7997-151-2

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Magnusson, Madeleine. "Bacillus cereus in the housing environment of dairy cows : contamination routes, effect of teat-cleaning, and measures to improve hygiene in the cubicles and alleys /." Alnarp : Dept. of Rural Buildings and Animal Husbandry, Swedish University of Agricultural Sciences, 2007. http://epsilon.slu.se/200742.pdf.

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Lorenzen, Knuth. "EHEDG - Wegweiser zu Kosteneinsparungen durch Hygienic Design." Saechsische Landesbibliothek- Staats- und Universitaetsbibliothek Dresden, 2015. http://nbn-resolving.de/urn:nbn:de:bsz:14-qucosa-163753.

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Meine Präsentation beschreibt die „Einsparpotentiale bei der CIP-Reinigung von Produktionsanlagen durch konsequentes Hygienic Design“ und basiert auf der Diplomarbeit von Andreas Dorner, Technische Universität München. Es ist eine Analyse des möglichen Einsparpotentials für die Lebensmittelindustrie bei Verwendung von neuesten, hygienegerecht konstruierten Anlagenbauteilen gegenüber herkömmlichen, industriell verwendeten Bauteilen mit Hygienerisiken . Durch vergleichende Reinigungsversuche werden Ventile und Einbaugehäuse von Sensoren miteinander verglichen, um so dem Nahrungsmittelproduzenten eine Hilfestellung bei der Auswahl dieser Bauteile bei einer Neuanschaffung bzw. beim Austausch von Anlagenkomponenten hinsichtlich der Reinigbarkeit geben zu können. Bei den Untersuchungen wurden die Reinigungs- und Verschmutzungsparameter für die zu vergleichenden Bauteile konstant gehalten, um nur den Einfluss der Konstruktion auf die Reinigung zu ermitteln. Um deine gesundheitliche Bedrohung von Lebensmittel-Konsumenten zu reduzieren, bzw. so gering wie möglich zu halten ist eine gründliche Reinigung von Produktionsanlagen wichtig. Das lässt sich jedoch nur mit hygiene gerechten, totraum-freien Bauteilen erreichen, die nach der CIP-Reinigung keim arm sind. Korrektes hygienisches Design verbessert die Reinigung und Sterilisation durch verbessertem Massen- und Wärmeübergang des CIP-Reinigungsmittels. Mangelhafte Reinigung sind heute Auslöser von bis zu 20% der GMP-Beanstandungen Reinigungsschritte sind essentiell für die Lebensmittelsicherheit und können bis zu 70% des gesamten Wasserverbrauchs und der Abwassermenge eines Werkes ausmachen. Reinigung ist nicht nur aus Sicherheitsgründen ein zu beachtender Prozess, sondern birgt auch ein großes finanzielles Einsparpotential, nicht nur hinsichtlich der Wasserkosten. In der Lebensmittelindustrie werden zum Teil immer noch sinnvolle Investitionen in Hygienic Design konforme Anlagenbauteile gescheut, da sie aufgrund hoher Anschaffungskosten vermeintlich teurer erscheinen. Dabei werden jedoch die gesamten Lebenszykluskosten (Life Cycle Costs) oftmals außer Acht gelassen.

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Faria, Maria Salomé Lopes de. "Avaliação dos conceitos e procedimentos de limpeza e desinfecção em estabelecimentos alimentares." Bachelor's thesis, Universidade Técnica de Lisboa. Faculdade de Medicina Veterinária, 2010. http://hdl.handle.net/10400.5/1699.

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Dissertação de Mestrado Integrado em Medicina Veterinária
Os últimos anos têm assistido a significativas alterações dos hábitos alimentares que, por consequência, potenciaram o crescimento do sector alimentar. As crescentes exigências e preocupações dos consumidores e os requisitos legais aplicáveis ao sector requerem uma maior atenção das empresas, que têm a responsabilidade de garantir a higiene dos alimentos e de assegurar que estes são nutritivos, seguros e adequados ao consumo. É neste contexto que a abordagem aos conceitos e procedimentos de limpeza e desinfecção se torna incontornável. Tais operações são essenciais para minimizar os riscos de contaminação dos alimentos, exigindo grande atenção e alto sentido de responsabilidade. O presente trabalho teve como principais objectivos a caracterização socio-demográfica dos manipuladores de alimentos, a avaliação das suas noções e práticas relativas à higiene de superfícies e à higiene pessoal, e a análise da eventual associação de diferentes variáveis socio-demográficas com as noções de higiene dos manipuladores de alimentos. O estudo foi conduzido em cem manipuladores de alimentos de diversos estabelecimentos alimentares. Para a colecta dos dados foi efectuada uma entrevista baseada num questionário previamente desenhado. A análise estatística revelou a existência de associação entre as noções de higiene satisfatórias e o facto de ter filhos, ter formação específica em higiene e segurança alimentar e trabalhar na área alimentar há mais de cinco anos. O significado dos resultados apresentados é limitado, em parte, pelo tamanho da amostra disponível no estudo. Pode concluir-se, contudo, que há uma necessidade de efectiva formação e treino dos manipuladores de alimentos, de forma a prevenir erros e falhas, que poderão conduzir a doenças de origem alimentar e a consequências negativas para a economia da empresa. A consciencialização dos proprietários dos estabelecimentos alimentares, bem como a sensibilização e responsabilização dos manipuladores de alimentos para a necessidade de formação é vital para o sucesso da implementação de boas práticas de produção e de fabrico. Assim, a educação e o treino para questões base como a limpeza e a desinfecção assumem um papel fundamental, sendo, porém, necessário que os manipuladores de alimentos demonstrem uma atitude responsável, cooperante e, sobretudo, um elevado nível de profissionalismo.
ABSTRACT - Evaluation of cleaning and disinfection concepts and procedures in food establishments - Recent years have seen significant changes in food consumption that, consequently, promoted the growth of the food sector. The growing demands and concerns of consumers and legal requirements applicable to the sector require greater attention of the companies, that have the responsibility to ensure the hygiene of food and that it is safe, nutritious and suitable for consumption. It is in this context, that the approach to the concepts and procedures of cleaning and disinfection become inescapable. Such operations are essential to minimize the risk of food contamination, requiring a great deal of attention and high sense of responsibility. This work had as main goals the socio-demographic characterization of food handlers, the assessment of its concepts and practices relating to surfaces and personal hygiene, and analysis of the association of different socio-demographic variables with the hygiene notions of food handlers. The study was conducted in a hundred food handlers of various food establishments. For the collection of data was carried out an interview based on a questionnaire previously designed. The statistical analysis revealed that there is an association between the satisfactory hygiene concepts and having children, specific training in hygiene and food safety and working in the food sector for more than five years. The significance of the results presented is limited, in part, by the size of sample available in the study. It can be concluded, however, that there is a need for effective education and training of food handlers, so as to prevent errors and failures, which could lead to food-borne diseases and negative consequences for the companies’ economy. Awareness of food establishments owners and awareness and accountability of food handlers for the need of training is vital to the success of good manufacturing practices’ implementation. Education and training for basic issues such as cleaning and disinfection assume a key role, but it is necessary that food handlers demonstrate a responsible attitude, cooperative and, above all, a high level of professionalism.

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von, Festenberg Niels, and André Boye. "Reinigungswirkung virtuell testen." Saechsische Landesbibliothek- Staats- und Universitaetsbibliothek Dresden, 2018. http://nbn-resolving.de/urn:nbn:de:bsz:14-qucosa-236392.

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Die regelmäßige Reinigung von Maschinen und Anlagenteilen ist integraler Bestandteil der Lebensmittel-, Pharma-, Kosmetik- und Chemieproduktion. Gesetzliche Hygienestandards gewährleisten dabei ein einheitlich hohes Qualitätsniveau. Nun lässt sich vor allem in der Lebensmittelherstellung eine Entwicklung zu zunehmend verschärften Hygienebestimmungen beobachten. Die Gründe hierfür liegen einerseits im wachsenden Markt für naturbelassene Lebensmittel mit verlängerter Haltbarkeit sowie andererseits im Trend zur flexiblen Produktion in kleineren Chargen, d.h. mehr Reinigungszyklen pro Tag oder Woche. Dadurch gewinnt auch die messbare Gewährleistung von Hygienestandards weiter an Relevanz. Aufgrund steigender Effizienzerwartungen in der Lebensmittelverarbeitung besteht demgegenüber ein erheblicher Bedarf, die Reinigungszeiten zu verkürzen, um die Zykluszeiten zu verkürzen (z.B. bei der Reinigung von Einzelteilen) und so die Maschinenverfügbarkeit zu erhöhen. [...aus dem Text]

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Books on the topic "Cleaning and hygiene"

1

Bennett, Rod. Hygiene and cleaning in the fish industry. [UK]: Manpower Services Commission for Sea Fish Industry Authority, 1986.

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Bristol, Richard F. Effective cleaning and disinfection. [s.l.]: United States Department of Agriculture. Veterinary Services, 1988.

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Palmer, John. Hygienic milk production and equipment cleaning. [Dublin]: Teagasc, Agriculture and FoodDevelopment Authority, 1989.

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Massachusetts. Office of Emergency Medical Services. Cleaning procedures for ambulance equipment and interior. Boston, Mass: The Office, 1989.

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Traditional wisdom rediscovered: 1,953 simple and easy ways from the good old days to help you live better today. Montreal: Reader's Digest, 2011.

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ill, Brannon Tom, ed. Jim Henson's Muppets in What a mess!: A book about cleaning up. Danbury, Conn: Grolier, 1993.

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Duda, S. Arbeitsbedingungen in Reinigungsberufen. Dortmund: Bundesanstalt für Arbeitsschutz, 1989.

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Akachan to kurasu nachuraru kurīningu: Natural cleaning for a happy life with your baby. Tōkyō: Buronzu Shinsha, 2006.

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Schmidt, Cat A. Not just the cleaning lady: A hygienist's guide to survival. Tulsa, Okla: PennWell, 1998.

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National Institute for Occupational Safety and Health. United Airlines, Indianapolis, Indiana. [Atlanta, Ga.?]: U.S. Dept. of Health and Human Services, Public Health Service, Centers for Disease Control and Prevention, National Institute for Occupational Safety and Health, 2000.

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Book chapters on the topic "Cleaning and hygiene"

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Gaston, G. "Cleaning and disinfecting systems." In Food Hygiene Auditing, 149–75. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4613-0451-7_9.

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Trickett, Jill. "Cleaning and Disinfection." In Food Hygiene for Food Handlers, 63–72. London: Macmillan Education UK, 1992. http://dx.doi.org/10.1007/978-1-349-80602-7_8.

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Hayes, P. R. "Cleaning and Disinfection: Methods." In Food Microbiology and Hygiene, 344–87. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-3546-1_9.

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Hayes, P. R. "Cleaning and Disinfection: Practical Application." In Food Microbiology and Hygiene, 388–96. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-3546-1_10.

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Forsythe, S. J., and P. R. Hayes. "Cleaning and disinfection: methods." In Food Hygiene, Microbiology and HACCP, 327–63. Boston, MA: Springer US, 2000. http://dx.doi.org/10.1007/978-1-4757-5254-0_9.

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Forsythe, S. J., and P. R. Hayes. "Cleaning and disinfection: methods." In Food Hygiene, Microbiology and HACCP, 327–63. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-2193-8_9.

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Forsythe, S. J., and P. R. Hayes. "Cleaning and disinfection: practical application." In Food Hygiene, Microbiology and HACCP, 364–71. Boston, MA: Springer US, 2000. http://dx.doi.org/10.1007/978-1-4757-5254-0_10.

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Forsythe, S. J., and P. R. Hayes. "Cleaning and disinfection: practical application." In Food Hygiene, Microbiology and HACCP, 364–71. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-2193-8_10.

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Moriske, H. J., H. Neumann, I. Block, I. Trauer, and H. Rüden. "Indoor Air Pollution during Vacuum Cleaning: Analyses of Chemical and Biological Components." In Environmental Hygiene II, 119–22. Berlin, Heidelberg: Springer Berlin Heidelberg, 1990. http://dx.doi.org/10.1007/978-3-642-46712-7_27.

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Burnett, Scott L., and Robert Hagberg. "Dry Cleaning, Wet Cleaning, and Alternatives to Processing Plant Hygiene and Sanitation." In The Microbiological Safety of Low Water Activity Foods and Spices, 85–96. New York, NY: Springer New York, 2014. http://dx.doi.org/10.1007/978-1-4939-2062-4_6.

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Conference papers on the topic "Cleaning and hygiene"

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Austin, John S., and Michael E. Croft. "Lead and Arsenic Exposure Control for Waste to Energy Furnace Cleaning." In 10th Annual North American Waste-to-Energy Conference. ASMEDC, 2002. http://dx.doi.org/10.1115/nawtec10-1026.

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In 1997, the Hampton/NASA Steam Plant implemented a successfully re-engineered wet cleaning process for controlling exposure to lead and cadmium during the cleaning and maintenance of electrostatic precipitators. The following year we were ready to apply the lessons learned to the initial furnace cleaning tasks. As part of the initial process review, industrial hygiene (IH) tests were done during furnace cleaning using the in practice methods. Testing was done for respirable lead and cadmium. Lead exposure was found to be over the action level, but cadmium exposures were just around non-detect levels. May of 1999 the facility became aware, through an IWSA-MWMA-ASME Safety and Health Seminar, that other WTE facilities were testing for arsenic as well. Another set of tests were performed that same month which included tests for respirable arsenic. The results showed that arsenic was present and found to be over the action level, and one test point was especially high during the sifting hopper cleaning part of the procedure. These results were surprising since IH testing for these tasks during 1987 indicated much lower exposures. It was decided the procedures had to be changed. Two process improvement outcomes were targeted: 1) To prevent accidents, injuries and close calls during the furnace cleaning task, a safer procedure for the task of furnace cleaning would be developed. 2) The new procedure must control cadmium, lead and arsenic exposures during furnace and sifting hopper cleaning tasks, to below OSHA Action Levels. The new procedure standardized cleaning methods and included use of water right from the initial entry into the furnace. Operators had respirators upgraded to Positive Pressure Air Purifying Respirators (PAPR) and wore special disposable coveralls. Subsequent Industrial Hygiene testing showed that exposure levels could be reduced to less than the OSHA Action Level and Permissible Exposure Limits for lead and arsenic. The newly developed “wet cleaning” procedure provided a safer standardized procedure that the Operators helped to develop, and Operators feel safer doing the task. The new procedure has also reduced task worker exposures to Lead and Arsenic to below OSHA Action Levels.

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DAPKIENĖ, Midona, Nomeda SABIENĖ, and Algirdas RADZEVIČIUS. "CONTAMINATION OF THE ROOT VEGETABLES WASH WATER AND ITS TREATMENT EFFICIENCY." In RURAL DEVELOPMENT. Aleksandras Stulginskis University, 2018. http://dx.doi.org/10.15544/rd.2017.010.

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Growing volume of washed vegetables in Europe and Lithuania means that more drinking water is consumed and more wastewater is produced. Farmers, who engage in washing vegetables, face the problems of wastewater treatment, wastewater storage and utilization. Wastewater released to the environment from their farms would meet hygiene and environmental protection criteria. The aim of the study was to assess the contamination of the root vegetable wash water and to evaluate the possiblity of cleaning of wastewater in the land-based treatment system consisting of one constructed wetland and two biological ponds. The contamination of wastewater, produced by washed root vegetables, in Lithuanian farms was measured according to suspended solids (SS), biochemical oxygen demand (BOD), chemical oxygen demand (COD), total nitrogen and total phosphorus. Pollution of the wash water and wastewater was evaluated comparing the mean values with legislative limit values and with typical sewage contamination values. In all farms wastewater of initial root vegetables washing was treated in settling basins. Wastewater of one carrots washing farm was treated in the land-based wastewater treatment system consisting of surface flow constructed wetland and two biological ponds. Efficiency of the wastewater treatment in this system was according to suspended solids 90%, BOD7 – 97%, CODCr – 92%, total nitrogen – 98% , total phosphorus – 97%. The result shows, that the natural wastewater treatment system is suitable for farms, that wash and produce vegetables, but before releasing wastewater to the environment, it has to be settled.

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Wahyuningsih, Sri, Hany Yusmaini, Erna Harfiani, and Meiskha Bahar. "Compliance Characteristics of Community Health Assistant Cadre in Implementing Health Protocols During Covid-19 Pandemic." In The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.02.32.

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Background: Covid-19 is a highly infectious disease. Primary prevention approaches, including personal protective measures, social distancing, and environmental surface cleaning, are required to contain disease transmission. This study aimed to investigate the compliance in implementing Covid-19 health protocols among cadres at Community Health Centre, Depok, West Java. Subjects and Method: This was a descriptive cross-sectional study conducted at Community Health Centre, Depok, West Java. A total of 73 cadres was selected for this study. The study variables were compliance on Covid-19 protocols, including mask-wearing, hand hygiene, physical and social distancing, level of education, level of Covid-19 knowledge, and other personal risk factors. The study subjects were selected by total sampling. The primary data were collected via WhatsApp group using questionnaires. The data were reported descriptively. Results: Two-third of study subjects were at age 40-50 years (61.64%). The majority of subjects were junior high school educational level (74.4%). All the study subjects complied to wear a face mask (100%). The majority of cadres possessed a high level of Covid-19 knowledge (57.53%). Most of the cadres were unemployment (72.88%). The common personal health problem was digestive problems (10.96%). Conclusion: The characteristics of cadres vary with age, educational level, level of compliance in Covid-19 protocols, work status, and level of Covid-19 knowledge. The common personal health problem among cadres is digestive problems. Keywords: compliance, Covid-19, health protocols, characteristics Correspondence: Sri Wahyuningsih. Faculty of Medicine, UPN Veteran Jakarta. Jl. Pondok Labu, Jakarta Selatan. Email: dr_sriwahyuningsih@yahoo.com. Mobile: +6281287552465. DOI: https://doi.org/10.26911/the7thicph.02.32

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Garland, Jay L., and Lanfang H. Levine. "Cleansing Agents for Human Hygiene in Space Travel: Considerations for Biological Processing of Wastewater." In International Conference On Environmental Systems. 400 Commonwealth Drive, Warrendale, PA, United States: SAE International, 2002. http://dx.doi.org/10.4271/2002-01-2352.

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Avery, Richard E. "Sanitary Welding Standards." In ASME 2000 Citrus Engineering Conference. American Society of Mechanical Engineers, 2000. http://dx.doi.org/10.1115/cec2000-4605.

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Austenitic stainless steel tube and pipe systems are a vital part of today’s sanitary (hygienic) processing facilities. Product contact surface welds in the tubular systems usually cannot be ground or conditioned, so it is essential that the as-welded surfaces are suitable for cleaning-in-place (CIP). The American Welding Society AWS Dl8 Committee was formed in respond to the request by the 3-A Sanitary Standards Committee for help in preparing welding standards for use in the manufacture and construction of dairy and food product processing plants. The 3-A Sanitary Standards Committees develop and promulgate sanitary design standards for dairy and food processing, packaging and handling equipment and systems. AWS D18.1:1999 Specification for Welding of Austenitic Stainless Steel Tube and Pipe Systems in Sanitary (Hygienic) Applications developed covers the requirements for gas tungsten arc welding (GTAW) or TIG welding as it is also known, of austenitic stainless steel tube and pipe 1/4 in. (6 mm) diameter and larger. Sanitary processing systems is intended to include those systems handling products for human and animal consumption. Such products include dairy, meat, poultry, vegetable, beverage, and other products consumed by humans and animals. The paper also includes design and operation guidelines that have proven useful to engineers and users of austenitic stainless steel piping systems. Paper published with permission.

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