Facility Managers' Responsibilities for Legionella Prevention Under ASHRAE 188
By Janet E. Stout and Garry R. Boehlert -
Determining responsibility for water safety in buildings has historically been murky. It typically falls somewhere among the building owner, the facility manager and a water treatment company. ASHRAE 188 lays the responsibility for water safety squarely at the feet of those responsible for the water systems. That means everyone associated with design, construction, installation, ownership, operation, management, and maintenance are required to ensure building water systems are designed, maintained and operated in a manner that minimizes the risk of Legionellosis. There is no question that the new standard puts facility managers on the front line of Legionellosis prevention.
ASHRAE Standard 188 applies to water systems in human-
possesses one or more of the risk characteristics set out in the standard, it will be necessary to develop a risk management plan for Legionella control. This includes conducting an evaluation using Hazard Analysis Critical Control Point (HACCP) methodology, documenting water system operation and maintenance, and verifying monitoring and control.
ASHRAE Standard 188 also requires validating that Legionella is under control in all water systems. These include: potable and utility water systems for water used for drinking, cooking, washing, bathing, and also water emitted from plumbing fixtures, cooling towers, boilers and other HVAC-
Annual Survey to Determine Risk Characteristics
There are specific building characteristics that allow Legionella to colonize building water systems. Facilities at high risk for Legionellainclude healthcare facilities, such as hospitals and nursing homes. An increasing number of cases have been reported from assisted-
Under the new standard, facility managers are charged with conducting an annual survey to determine what risk is present in their buildings. Specific risk factors called out in the standard are:
If a facility manager identifies the presence of one or more risk factors after conducting the survey, then a risk management team must be assembled to prepare and implement a HACCP plan to prevent the threat posed by Legionella bacteria.