Course in Applied Methods of Hygiene and Disinfection

In today’s world, hygiene and disinfection have become essential pillars for safeguarding public health and ensuring safe environments within healthcare institutions, educational facilities, food services, and workplaces. With rapid population growth, increased mobility, and the rise of infectious risks, the need for systematic and scientifically grounded practices of hygiene and disinfection has never been more critical. This training program, delivered by Geneva Institute of Business Administration under the title “Applied Methods of Hygiene and Disinfection”, is designed to provide participants with comprehensive knowledge of recognized international standards, practical tools, and modern approaches to ensure effective prevention of infection and maintenance of safe environments.

Target Audience

• Healthcare professionals in hospitals and medical centers who are directly responsible for maintaining hygiene standards and applying strict disinfection protocols in daily operations.

• Staff working in educational institutions and public facilities who are tasked with ensuring a clean and safe environment for students, employees, and visitors.

• Occupational health and safety officers in industrial and service organizations who are looking to elevate preventive measures and reduce hygiene-related risks.

• Personnel in the food, beverage, and hospitality sectors whose work requires consistent compliance with hygiene and disinfection procedures to protect consumers.

• Administrative and technical teams responsible for developing, implementing, and supervising hygiene and disinfection policies to ensure compliance with regulations.

Objectives

• Provide participants with a thorough understanding of hygiene and disinfection as fundamental practices to prevent diseases and infections across various settings.

• Introduce participants to both traditional and modern methods of hygiene and disinfection, highlighting their role in creating and maintaining healthy environments.

• Equip participants with the knowledge of cleaning materials, disinfectants, and equipment used in professional hygiene practices, along with guidelines for their safe selection and usage.

• Strengthen participants’ ability to apply preventive measures and safety protocols effectively, thereby minimizing risks and ensuring sustainable hygiene practices.

• Support institutions in establishing comprehensive strategies for hygiene and disinfection that align with national regulations and international health standards.

Course Outline

• Concept and Importance of Hygiene and Disinfection

  • Definition and differentiation between hygiene and disinfection.

  • Importance of hygiene in preventing disease transmission.

  • Role of disinfection in infection control.

  • Link between hygiene and quality of life.

• International Standards for Hygiene and Disinfection

  • Key recommendations from the World Health Organization.

  • European Union and U.S. standards in hygiene practices.

  • National policies and the importance of compliance.

  • Challenges in implementing global standards locally.

• Cleaning and Disinfection Materials

  • Types of chemical cleaning agents.

  • Common disinfectants and their characteristics.

  • Storage and safe handling of cleaning materials.

  • Risks of misuse and potential consequences.

• Tools and Equipment for Hygiene and Disinfection

  • Common manual cleaning tools.

  • Modern devices used for disinfection.

  • Criteria for selecting equipment based on facility needs.

  • Maintenance of equipment to ensure effectiveness.

• Personal Hygiene of Staff

  • Importance of handwashing as a preventive measure.

  • Use of protective clothing and uniforms.

  • Daily personal hygiene practices for workers.

  • Recommended vaccinations for high-risk staff.

• Hygiene and Disinfection in Healthcare Facilities

  • Cleaning and disinfection of patient rooms.

  • Protocols for operating theaters and sterile areas.

  • Hygiene measures in restrooms and corridors.

  • Monitoring compliance with hospital hygiene standards.

• Hygiene and Disinfection in Educational Institutions

  • Cleaning classrooms, libraries, and shared spaces.

  • Disinfection of commonly used tools and surfaces.

  • Restroom hygiene and infection prevention.

  • Preventing the spread of infection among students.

• Hygiene and Disinfection in Food Service and Hospitality

  • Cleaning and disinfection of kitchens.

  • Safe handling of food-related tools and utensils.

  • Standards for maintaining guest room hygiene.

  • Internal monitoring and quality assurance practices.

• Occupational Health and Safety in Hygiene Practices

  • Potential risks faced by hygiene and cleaning staff.

  • Importance of personal protective equipment (PPE).

  • First aid measures for chemical exposure incidents.

  • Emergency procedures for hazardous situations.

• Sustainable Hygiene and Disinfection Strategies

  • Concept of sustainability in cleaning practices.

  • Reducing consumption of water and energy.

  • Use of eco-friendly cleaning and disinfectant products.

  • Long-term planning for sustainable hygiene management.