Deutsch: Hygiene / Español: Higiene / Português: Higiene / Français: Hygiène / Italiano: Igiene /

In the quality management context, hygiene refers to the practices and procedures that are implemented to ensure a safe and healthy environment for employees, customers, and other stakeholders.

Several procedures to gain and preserve health are called in summary hygiene.

Washing hands is among all the most important what an individual can do.

Proper removal of human waste is the most impritant, what the government should install everywhere a significant amount of humans are living.

Proper hygiene practices are important for preventing the spread of infectious diseases, maintaining product quality, and ensuring compliance with regulatory requirements.

Examples of hygiene practices in quality management include:

  1. Personal hygiene: This includes practices such as regular hand washing, wearing clean uniforms or protective clothing, and maintaining good grooming habits.

  2. Sanitization: This refers to the cleaning and disinfection of surfaces, equipment, and tools that come into contact with products or people.

  3. Waste management: Proper disposal of waste, including hazardous waste, is important for preventing contamination and protecting the environment.

  4. Pest control: Measures must be taken to prevent and control pests such as rodents and insects, which can carry diseases and contaminate products.

  5. Air quality: Proper ventilation and air filtration systems are important for maintaining good air quality and preventing the spread of airborne contaminants.

Similar terms and concepts in quality management include:

  1. Sanitation: This refers specifically to the cleaning and disinfection of food handling areas and equipment to prevent contamination and ensure food safety.

  2. Food safety: This is a broader concept that encompasses all practices and procedures related to ensuring the safety of food products, from farm to table.

  3. Environmental health and safety (EHS): This refers to the management of risks and hazards related to environmental and workplace safety, including practices such as waste management, chemical handling, and occupational safety.

  4. Infection control: This refers to the practices and procedures used to prevent the spread of infectious diseases in healthcare and other settings, including hand hygiene, personal protective equipment, and isolation precautions.

  5. Quality assurance: This is a broader concept that encompasses all practices and procedures related to ensuring the quality of products or services, including hygiene practices, testing and inspection, and process improvement.

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