Legionella Control in Food Factories: What Engineering Owns

Why this matters in UK food manufacturing Food factories have more Legionella risk systems than most workplaces. Evaporative condensers on refrigeration plant, hot water for hygiene, hosepoints and pressure washers that create spray, crate washers and long pipe runs to areas that are now unused. Legionnaires' disease is caught by breathing in fine water droplets. The employer has a legal duty to assess and control the risk, and this usually falls to Engineering. In plain English Legionella bacteria grow in water that sits between 20°C and 45°C, especially where it is stagnant or dirty. They cause harm when that water turns into a fine spray that people breathe in. Keep hot water hot, cold water cold, water moving and systems clean. 1. Know the legal framework Health and Safety at Work etc. Act 1974 and COSHH 2002: duty to assess and control the risk from Legionella.HSE Approved Code of Practice L8 (4th edition): requires a risk assessment, a written control scheme and an appointed responsible person.HSE HSG274: Part 1 covers evaporative cooling systems, Part 2 hot and cold water systems,…