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1/20/2020 - Impact of Outdoor Seasonal Changes on IAQ

Indoor air quality (IAQ) is vital to provide a safe and healthy working environment. However, while proper ventilation and housekeeping can mitigate some of the IAQ issues you experience, they will ...

New ASHRAE Standard 188P for Legionella

Wednesday, July 18, 2012
New ASHRAE Standard 188P for Legionella

Which buildings are included? To answer this question one must first understand and evaluate seven specific risk factors relating to facility design, size, occupants and use as well as potable water chemistry. Should any one of the seven risk factors be present then preventive measures are required to be developed and implemented. Additionally, the presence of cooling towers and/or evaporative coolers automatically requires the development and implementation of preventive measures which are developed based on Hazard Analysis and Critical Control Point (HACCP) risk management principles which include:

  • Conducting a hazard analysis
  • Determining the critical control points
  • Establishing critical limits for each critical point
  • Monitoring control of the critical points
  • Establishing corrective action when monitoring identifies a critical control point is not under control
  • Establishing verification to confirm HACCP is working effectively
  • Establishing documentation for all procedures and records..

Other key points require:

  • The use of a Team/Committee comprised of facilities and safety representatives as well as consultants to develop the HACCP.
  • Development of flow diagrams of all potable and utility water systems.

HACCP plans must be develop and implemented for the following systems:

  • Potable water
  • Cooling Towers and Evaporative Condensers
  • Whirlpool spas
  • Decorative Fountains and other Water Features
  • Aerosol Generating Air Coolers, Humidifiers and Air Washers

The HACCP plan must include the following eight elements:

  1. Members of the HACCP Team and their roles
  2. Process flow diagrams
  3. Hazard analysis summaries for each processing step in the building water systems, listing critical control points (CCP) and hazard controls
  4. Monitoring schedule for each CCP
  5. Equipment device maintenance procedures
  6. Validation summary for each CCP
  7. Verification schedule
  8. Planned response actions for disruptions in water service.

All of the requirements for each component of the HACCP plan are presented in detail in the standard and will require considerable effort to develop and implement. For more information on the standard and to review your possible needs, please contact Harry M. Neill, CIH, Vice President at 610.524.5525 ext. 15 or via e-mail at .

1Source Safety and Health, Inc. 610.524.5525