There are many locations in food industry sites where the potential for the proliferation of  Legionella spp in water systems exists. These bacteria can give rise to a potentially fatal disease in humans, which is identified as legionellosis or legionnaires’ disease.

This document applies to the control of Legionella spp. in any undertaking involving a work activity and to premises controlled in connection with a trade, business or other undertaking where water is used or stored and where there is a means of transmitting water droplets which may be inhaled, thereby causing a reasonably foreseeable risk of exposure to Legionella spp.

The guidelines summarises the best practice for controlling Legionella  in water systems. It consists of two parts; namely, Management Practices  and Guidance on the Control of Legionella spp. in Water Systems.

The first section describes a management programme: risk identification and assessment; risk management (incl personnel responsibilities); preventing or controlling risk of exposure to the bacteria; and record keeping.

The second part provides guidance on the design and construction of hot and cold water systems as well as the management and monitoring of these systems.  Water treatment programmes, with attention to cleaning and disinfection, are also discussed.