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Glossary

HACCP

Hazard Analysis of Critical Control Points: Quality assurance method with focus on hygiene in the food industry and canteen kitchens. Staff and surface hygiene are important elements of the HACCP concept.

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DISINFACTS

Our periodically published DISINFACTS offers well-founded and practical information on special topics related to hygiene and infection protection. The focus: new recommendations and regulations, studies, products, and background knowledge on diseases.

Expert Advice

We are happy to answer your questions about our products, application and compatibility. Our advice covers all topics around disinfection, hygiene and infection control.

Spectrum of activity

Microorganisms are very diverse therefore it is difficult to find a disinfectant that is effective against all of them. Find out here more about the spectrum of activity of disinfectants.