| 1. |
Guidelines
for general home hygiene |
|
1.1. |
Reservoir sites |
|
1.2. |
Reservoir/disseminators |
|
1.3. |
Hand and food
contact surfaces |
|
1.4. |
Other surfaces |
|
1.5. |
Laundry hygiene |
|
1.6. |
Hygiene issues for
homes with young children |
|
1.7. |
Hygiene issues for
homes with pets |
|
1.8. |
Home hygiene to
reduce the risk of infection from airborne disease |
|
1.9. |
Home hygiene in
emergency situations |
| 2. |
Guidelines for food hygiene |
|
2.1. |
Food preparation |
|
2.2. |
Cooking |
|
2.3. |
Meal preparation of
cooked food or food to be eaten raw |
|
2.4. |
Storage of food |
| 3. |
Guidelines for personal hygiene |
|
3.1. |
Hand hygiene |
|
3.2. |
General personal
hygiene |
|
3.3. |
Personal hygiene
materials |
| 4. |
Guidelines for home healthcare |
|
4.1. |
Groups with reduced
resistance to infection |
|
|
4.1.1. |
Neonates |
|
|
4.1.2. |
Geriatrics |
|
|
4.1.3. |
Pregnant women |
|
|
4.1.4. |
Immunocompromised
people/patients discharged from hospital |
|
|
4.1.5. |
Contact lens wearers |
|
4.2. |
The
infected family member as a source of infection |
|
|
4.2.1. |
Symptomless carriers of
infectious disease |
|
|
4.2.2. |
Family members suffering
infectious outbreaks |
|
4.3. |
Treatment
of minor injuries |
