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If the template has a separate documentation page (usually called "Template:template name/doc"), add [[Category:Infectious disease templates]] to the <includeonly> section at the bottom of that page. Otherwise, add <noinclude>[[Category:Infectious disease templates]]</noinclude>
Association for Professionals in Infection Control and Epidemiology is primarily composed of infection prevention and control professionals with nursing or medical technology backgrounds; The Society for Healthcare Epidemiology of America is more heavily weighted towards practitioners who are physicians or doctoral-level epidemiologists.
The Morbidity and Mortality Weekly Report (MMWR) is a weekly epidemiological digest for the United States published by the Centers for Disease Control and Prevention (CDC). It was originally established as Weekly Health Index in 1930, changing its title to Weekly Mortality Index in 1941 and Morbidity and Mortality in 1952. It acquired its ...
Creation of scientifically valid infection prevention and control techniques for all healthcare personnel. Establishing education programs for healthcare personnel and the public in the field of infectious diseases. APIC has a central office governed by an elected board of directors comprising four officers and nine to 12 directors. In addition ...
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In health care facilities, isolation represents one of several measures that can be taken to implement in infection control: the prevention of communicable diseases from being transmitted from a patient to other patients, health care workers, and visitors, or from outsiders to a particular patient (reverse isolation). Various forms of isolation ...
Calculating the infection rate is used to analyze trends for the purpose of infection and disease control. [1] An online infection rate calculator has been developed by the Centers for Disease Control and Prevention that allows the determination of the streptococcal A infection rate in a population.
Hazard analysis and critical control points, or HACCP (/ ˈ h æ s ʌ p / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to ...
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