This book provides emergency service personnel, disinfectors, and especially hygiene officers with an in-depth understanding of the measures involved in emergency service hygiene routines. The hygiene officer is specifically prepared for their role as a professional advisor and partner in the areas of preventive and intervention hygiene. In addition to an introduction to legal, historical, and infectious disease foundations, the book covers daily and situational infection prevention, disinfection methods, as well as vaccination and post-exposure prophylaxis. It also addresses the handling of laundry, waste, protective clothing, multi-resistances, and specific pathogens, along with potential controls and the hygiene plan. Furthermore, the topic of food hygiene is tailored for catering services, including the necessary hygiene plan.