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The large number of factors that must be taken into consideration when
evaluating a system can make for a very complex and difficult decision process
– one that can be simply overwhelming if you do not have a clear starting
point. So stop the confusion and start with the what the industry agrees is the
most scientific approach: Hazard Analysis Critical Control Point (HACCP)
Hazard Analysis Critical Control Point (HACCP):
Your Starting Line
HACCP is a model developed by the Pillsbury Company in the 1950s,
as a response to NASA’s request for a preventative food safety system. Its
main goal was to apply preventative control measures to prevent, eliminate
or reduce significant hazards to an acceptable level.
The American Society of Heating, Refrigerating and Air Conditioning
Engineers ASHRAE recently proposed a standard practice that models the
HACCP plan (i.e., ASHRAE Standard 188P, “Prevention of Legionellosis
Associated with BuildingWater Systems”.) As its name accurately describes,
this standard provides methods of risk management for the the prevention
of Legionellosis associated with centralized industrial and commercial
building water systems. It applies to human occupied buildings (excluding
single family residential buildings), and is intended for use by those
involved in the ownership, design, construction, installation, (including
commissioning), management, operation, maintenance and servicing of
centralized industrial and commercial building water systems.
