Symfony Profiler

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UPDATE blog_article SET views = 3026, edited_at = '2026-10-11 19:06:12', searchable = '\"{\\\"createdAt\\\":\\\"14-04-2024\\\",\\\"editedAt\\\":\\\"20-05-2025\\\",\\\"id\\\":\\\"199\\\",\\\"category\\\":\\\"tipologie di rischio\\\",\\\"title\\\":\\\"la legionella nelle strutture ricettive\\\",\\\"text\\\":\\\"<p>abbiamo gi&agrave; visto in precedenza che <a href=\\\\\\\"https:\\\\\\/\\\\\\/bellero.it\\\\\\/blog-dettaglio\\\\\\/il-rischio-legionella\\\\\\\"><strong>cos&rsquo;&egrave; la legionella<\\\\\\/strong><\\\\\\/a> e quali sono le <a href=\\\\\\\"https:\\\\\\/\\\\\\/bellero.it\\\\\\/blog-dettaglio\\\\\\/le-misure-di-prevenzione-contro-legionella\\\\\\\"><strong>misure di prevenzione<\\\\\\/strong><\\\\\\/a> da mettere in atto al fine di poterla prevenire. si precisa inoltre che, all&rsquo;interno degli <a href=\\\\\\\"https:\\\\\\/\\\\\\/bellero.it\\\\\\/blog-dettaglio\\\\\\/salute-e-sicurezza-negli-ambienti-di-lavoro\\\\\\\"><strong>ambienti di lavoro<\\\\\\/strong><\\\\\\/a>,<strong> <\\\\\\/strong>&egrave; compito del <a href=\\\\\\\"https:\\\\\\/\\\\\\/bellero.it\\\\\\/blog-dettaglio\\\\\\/il-datore-di-lavoro-d-l\\\\\\\"><strong>datore di lavoro<\\\\\\/strong><\\\\\\/a>, valutare il<strong> <a href=\\\\\\\"https:\\\\\\/\\\\\\/bellero.it\\\\\\/blog-dettaglio\\\\\\/come-distinguere-il-rischio-dal-pericolo\\\\\\\">rischio<\\\\\\/a><\\\\\\/strong> all&rsquo;interno del <a href=\\\\\\\"https:\\\\\\/\\\\\\/bellero.it\\\\\\/blog-dettaglio\\\\\\/il-documento-di-valutazione-dei-rischi-dvr\\\\\\\"><strong>documento di valutazione dei rischi<\\\\\\/strong><\\\\\\/a> e definire le misure di <a href=\\\\\\\"https:\\\\\\/\\\\\\/bellero.it\\\\\\/blog-dettaglio\\\\\\/misure-di-prevenzione-e-protezione\\\\\\\"><strong>prevenzione e protezione<\\\\\\/strong><\\\\\\/a> da mettere in atto affinch&eacute; il luogo di lavoro possa essere considerato sicuro.<\\\\\\/p><p>&nbsp;<\\\\\\/p><h2>misure di prevenzione e protezione della legionella nelle strutture ricettive<\\\\\\/h2><p>tutti i gestori di strutture ricettive, termali e ad uso collettivo devono garantire l&rsquo;attuazione delle seguenti misure di controllo:<\\\\\\/p><ul>\\\\t<li>la temperatura dell&rsquo;acqua fredda non deve essere &ge; 20&deg;. qualora l&rsquo;acqua distribuita attraverso la rete acquedottistica superi il suddetto valore si possono creare condizioni per la moltiplicazione di legionella anche in tale rete.<\\\\\\/li>\\\\t<li>svuotare, disincrostare e disinfettare i serbatoi di accumulo dell&rsquo;acqua calda (compresi gli scalda acqua elettrici) almeno due volte all&rsquo;anno e ripristinare il loro funzionamento dopo un accurato lavaggio.<\\\\\\/li>\\\\t<li>disinfettare il circuito dell&rsquo;acqua calda con cloro ad elevata concentrazione o con altri metodi altrettanto efficaci, dopo aver effettuato interventi sugli scambiatori di calore.<\\\\\\/li>\\\\t<li>ispezionare mensilmente i serbatoi dell&rsquo;acqua e le tubature visibili, accertandosi che tutte le coperture siano intatte e correttamente posizionate.<\\\\\\/li>\\\\t<li>accertarsi che eventuali modifiche apportate all&rsquo;impianto, oppure nuove installazioni, non creino bracci morti o tubature con assenza di flusso dell&rsquo;acqua o flusso intermittente.&nbsp;<\\\\\\/li>\\\\t<li>ove si riscontri la crescita di alghe, protozoi e altri batteri che possono costituire nutrimento per la legionella, utilizzare appropriati trattamenti biocidi.<\\\\\\/li>\\\\t<li>nelle strutture di tipo alberghiero, prima che le camere vengano occupate &egrave; necessario far scorrere l&rsquo;acqua (sia calda che fredda) dai rubinetti e dalle docce per alcuni minuti.<\\\\\\/li>\\\\t<li>mantenere le docce, i diffusori delle docce ed i rompi getto dei rubinetti puliti e privi di incrostazioni, sostituendoli all&rsquo;occorrenza.<\\\\\\/li>\\\\t<li>negli edifici a funzionamento stagionale, prima della riapertura procedere a una pulizia completa dei serbatoi e della rubinetteria, e far defluire a lungo l&rsquo;acqua da tutti i rubinetti.<\\\\\\/li><\\\\\\/ul><p>&nbsp;<\\\\\\/p><h3>legionella: percezione del rischio e dpi da utilizzare<\\\\\\/h3><p>il rischio legionella &egrave; molto sottovalutato sia dai datori di lavoro che prendono sottogamba il reale rischio per i proprio operatori, sia dai lavoratori stessi che essendo poco formati, non eseguono il pi&ugrave; delle volte le corrette <a href=\\\\\\\"https:\\\\\\/\\\\\\/bellero.it\\\\\\/blog-dettaglio\\\\\\/procedure-di-lavoro\\\\\\\"><strong>procedure<\\\\\\/strong><\\\\\\/a> di prevenzione della legionella. oltre a questo, gli addetti ai lavori non utilizzano sempre i <a href=\\\\\\\"https:\\\\\\/\\\\\\/bellero.it\\\\\\/blog-categoria\\\\\\/4\\\\\\/dispositivi-di-protezione-individuali\\\\\\\"><strong>dispositivi di protezione individuali<\\\\\\/strong><\\\\\\/a> che vengono consegnati dal datore di lavoro (mascherina, occhialini, guanti). oltre all&rsquo;ambito lavorativo, risulta evidente la mancata percezione di questo rischio; negli ultimi mesi, infatti, sono aumentati i casi di legionellosi in ambito &ldquo;domestico&rdquo; (contaminazione impianto idrico artificiale) che purtroppo hanno portato anche delle vittime.<\\\\\\/p>\\\",\\\"metaTitle\\\":\\\"la legionella nelle strutture ricettive|bellero\\\",\\\"metaDescription\\\":\\\"valutare il rischio legionella all\'interno delle strutture ricettive, \\\\u00e8 diventato fondamentale\\\",\\\"publishDate\\\":\\\"01-02-2019\\\",\\\"imageAlt\\\":\\\"le strutture turistico ricettive sono dei veri e propri covi per il batterio della legionella\\\",\\\"imageFile\\\":\\\"blog\\\\\\/la-legionella-nelle-strutture-turistico-ricettive.jpg\\\",\\\"views\\\":\\\"3026\\\"}\"' WHERE id = 199;

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