| Abstract: | Hygiene related health hazards in the home include ingestion of microorganisms or toxins, inhalation of toxins, allergens or microorganisms and infections through the skin. Bacteria, fungi and viruses may all be involved. For any particular family these hazards translate into different risks ranging from mild irritations to serious health threats. These will require different responses in terms of hygiene practice and hygiene product use. The consumer needs help to identify which hazards in his/her home pose a high risk and which are insignificant. Risk analysis techniques especially HACCP (Hazard analysis—critical control point) have been proven as effective tools in controlling hazards in the food industry. We have applied HACCP principles to a risk analysis of a typical home. We conclude that further studies are warranted and to focus on particular groups (e.g. families with infants, pensioners). Such information could be valuable in drawing up hygiene codes of practice and for forming the basis of educational material aimed at different target groups. |
