{"id":4661,"date":"2016-11-07T12:25:45","date_gmt":"2016-11-07T11:25:45","guid":{"rendered":"https:\/\/www.bensos.com\/en\/igienizzare-i-piani-di-lavoro-nella-cucina-professionale\/"},"modified":"2016-11-07T15:01:27","modified_gmt":"2016-11-07T14:01:27","slug":"igienizzare-i-piani-di-lavoro-nella-cucina-professionale","status":"publish","type":"post","link":"https:\/\/www.bensos.com\/en\/igienizzare-i-piani-di-lavoro-nella-cucina-professionale\/","title":{"rendered":"How to hygienize professional kitchen worktables"},"content":{"rendered":"<p><strong><a href=\"https:\/\/www.bensos.com\/wp-content\/uploads\/2016\/11\/Cucina_professionale3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-4649\" src=\"https:\/\/www.bensos.com\/wp-content\/uploads\/2016\/11\/Cucina_professionale3-300x200.jpg\" alt=\"cucina_professionale3\" width=\"300\" height=\"200\" srcset=\"https:\/\/www.bensos.com\/wp-content\/uploads\/2016\/11\/Cucina_professionale3-300x200.jpg 300w, https:\/\/www.bensos.com\/wp-content\/uploads\/2016\/11\/Cucina_professionale3-1024x682.jpg 1024w, https:\/\/www.bensos.com\/wp-content\/uploads\/2016\/11\/Cucina_professionale3-768x512.jpg 768w, https:\/\/www.bensos.com\/wp-content\/uploads\/2016\/11\/Cucina_professionale3.jpg 1280w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>Professional kitchens need hygiene <\/strong>more than home kitchens: preparing many meals means, first of all, that a lot of crude foods are introduced, with their potentially pathogen microorganisms load.<\/p>\n<p>That is the reason why restaurant managers are required to apply <strong>HACCP<\/strong> (Hazard Analysis and Critical Control Points) protocols, providing standardized cleaning procedures to minimize biohazard in the kitchen critical points. HACCP applies particularly to<strong> worktables and hard surfaces<\/strong>, as floors, doors and walls.<\/p>\n<p>To achieve a good hygiene,\u00a0<strong>a good degreasing is sometimes enough<\/strong>: bacteria tend to develop into greasy soil. But if we would like to be surer about sanification efficacy, we may apply a <strong>specific hygienizer after degreasing<\/strong>. As refresher courses use to point out, when a worktable is very greasy the best thing is first clean it thoroughly with a good degreaser to be rinsed off, then apply a sanifier; on the contrary, in this case it is not recommended to clean with an all-in-one detergent-sanifier, as soil clumps may act as shelters for bacteria from hygienizing action.<\/p>\n<p>Bensos suggests <a href=\"https:\/\/www.bensos.com\/sgrassatore-universale\/\" target=\"_blank\">Universal Degreaser code MC<\/a>, or also <a href=\"https:\/\/www.bensos.com\/sgrassatore-potenziato-cod-ma\/\" target=\"_blank\">Improved Degreaser code MA<\/a>, and <a href=\"https:\/\/www.bensos.com\/prontoigiene-igienizzante-autoasciugante\/\" target=\"_blank\">Readyhygiene code IV<\/a> to follow. Readyhygiene has an antimicrobial action but not a degreasing action: trying to clean any greasy surface with this product, it would leave diffused dirty traces.<\/p>\n<p>Bensos&#8217; products for profdessional kitchen show <strong>efficacy<\/strong> coupled with high biodegradability and safety from long-term toxic substances and allergens.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Professional kitchens need hygiene more than home kitchens: preparing many meals means, first of all, that a lot of crude foods are introduced, with their potentially pathogen microorganisms load. That is the reason why restaurant managers are required to apply HACCP (Hazard Analysis and Critical Control Points)<\/p>\n","protected":false},"author":1,"featured_media":4649,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[47],"tags":[],"class_list":["post-4661","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-washing-tips"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>How to hygienize professional kitchen worktables -<\/title>\n<meta name=\"description\" content=\"Bensos \u2605 How to hygienize professional kitchen worktables: Professional kitchens need hygiene more than home kitchens: preparing many meals means, first of all, that a lot of crude foods are introduced, with their. 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Bensos is located in Brescia, Italy.","og_url":"https:\/\/www.bensos.com\/en\/igienizzare-i-piani-di-lavoro-nella-cucina-professionale\/","og_site_name":"Bensos","article_publisher":"https:\/\/www.facebook.com\/bensosdetergenzaeco","article_published_time":"2016-11-07T11:25:45+00:00","article_modified_time":"2016-11-07T14:01:27+00:00","og_image":[{"width":1280,"height":853,"url":"https:\/\/www.bensos.com\/wp-content\/uploads\/2016\/11\/Cucina_professionale3.jpg","type":"image\/jpeg"}],"author":"Silvia","twitter_misc":{"Written by":"Silvia","Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.bensos.com\/en\/igienizzare-i-piani-di-lavoro-nella-cucina-professionale\/#article","isPartOf":{"@id":"https:\/\/www.bensos.com\/en\/igienizzare-i-piani-di-lavoro-nella-cucina-professionale\/"},"author":{"name":"Silvia","@id":"https:\/\/www.bensos.com\/#\/schema\/person\/159f7b656b1ec08970d03c003e49d490"},"headline":"How to hygienize professional kitchen worktables","datePublished":"2016-11-07T11:25:45+00:00","dateModified":"2016-11-07T14:01:27+00:00","mainEntityOfPage":{"@id":"https:\/\/www.bensos.com\/en\/igienizzare-i-piani-di-lavoro-nella-cucina-professionale\/"},"wordCount":239,"commentCount":0,"publisher":{"@id":"https:\/\/www.bensos.com\/#organization"},"image":{"@id":"https:\/\/www.bensos.com\/en\/igienizzare-i-piani-di-lavoro-nella-cucina-professionale\/#primaryimage"},"thumbnailUrl":"https:\/\/www.bensos.com\/wp-content\/uploads\/2016\/11\/Cucina_professionale3.jpg","articleSection":["Washing tips"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.bensos.com\/en\/igienizzare-i-piani-di-lavoro-nella-cucina-professionale\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.bensos.com\/en\/igienizzare-i-piani-di-lavoro-nella-cucina-professionale\/","url":"https:\/\/www.bensos.com\/en\/igienizzare-i-piani-di-lavoro-nella-cucina-professionale\/","name":"How to hygienize professional kitchen worktables -","isPartOf":{"@id":"https:\/\/www.bensos.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.bensos.com\/en\/igienizzare-i-piani-di-lavoro-nella-cucina-professionale\/#primaryimage"},"image":{"@id":"https:\/\/www.bensos.com\/en\/igienizzare-i-piani-di-lavoro-nella-cucina-professionale\/#primaryimage"},"thumbnailUrl":"https:\/\/www.bensos.com\/wp-content\/uploads\/2016\/11\/Cucina_professionale3.jpg","datePublished":"2016-11-07T11:25:45+00:00","dateModified":"2016-11-07T14:01:27+00:00","description":"Bensos \u2605 How to hygienize professional kitchen worktables: Professional kitchens need hygiene more than home kitchens: preparing many meals means, first of all, that a lot of crude foods are introduced, with their. 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