AFE March/April 2012 : Page 15Process fl ow diagram for the utility water service in an offi ce building.** to determine the “qualitative estimation or approximation of the risk associ-ated with a particular building based upon the characteristics of the building and its water systems.” In practice this means “the building shall be surveyed to determine whether is it characterized by one or more of the following factors that relate to Legionellosis : (a) it includes multiple housing units with one or more centralized water heaters, (b) it is more than 10 stories high (includ-ing any levels that are below grade), (c) it is an inpatient healthcare facility, (d) its occupants are primarily those over the age of 65 years or those receiving chemotherapy for cancer or bone marrow transplantation, (e) it has one or more whirlpools and/ or spas either within it or located on its premises (i.e., adjacent to the building), (f) it has one or more water features or devices that, by design, release aero-sols. Th is includes, but is not limited to certain types of ornamental fountains, misters (atomizers), air washers or humidifi ers either within it or located on its premises, or (g) the total residual halogen concentra-tion of the incoming potable water supply to the building is less than 0.5 mg/L (0.5 ppm) as Cl 2 . Th e building shall be surveyed to deter-mine whether it has one or more cooling towers and/or evaporative condensers that provide cooling and/or refrigeration for the HVAC&R system.” 1 Aft er the survey is complete, preven-tive measures are determined as de-scribed in the standard. From this phase the next step is the Hazard Analysis and Critical Control Point (HACCP) process and eventual development of a written plan. As stated in Standard 188P, “HACCP risk management shall be used to prevent Legionellosis associated with buildings. Th is approach to HACCP shall adhere to the seven principles of HACCP: 1. Conduct a hazard analysis. 2. Determine the Critical Control Points (CCP). 3. Establish critical limits for each CCP. 4. Establish a system to monitor control of the CCPs. 5. Establish the corrective action to be taken when monitoring indi-cates that a particular CCP is not under control. 6. Establish procedures for verifi cation to confi rm that the HACCP system is working eff ectively. 7. Establish documentation concerning all procedures and records appropriate to these principles and their application.” 1 Let’s discuss what this means in practi-cal terms. Nearly every publicly accessed building in the United States is going to meet one or more of the criteria for risk listed above. Th is means you will likely need to conduct a HACCP analysis and plan. To do this, you fi rst must put together a team. In smaller buildings, this team might be one individual with a good working knowledge of the building’s water systems. In larger properties, the team will likely be comprised of several individuals, possibly including the building engineer or lead plumber, the property manager and your water treat-ment consultant. At least one team member should be familiar with the HACCP process. March | April 2012 Q  Facilities Engineering Journal Q  www.AFE.org 15 Publication List Using a screen reader? Click Here |
