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The large number of factors thatmust be taken into considerationwhen
evaluatinga systemcanmake foraverycomplexanddifficultdecisionprocess
– one that can be simply overwhelming if you do not have a clear starting
point. So stop the confusionand startwith thewhat the industryagrees is the
most scientific approach:HazardAnalysisCritical Control Point (HACCP)
HazardAnalysisCriticalControlPoint (HACCP):
YourStartingLine
HACCP is amodel developedby thePillsburyCompany in the 1950s,
as a response toNASA’s request for a preventative food safety system. Its
maingoalwas toapplypreventative controlmeasures toprevent, eliminate
or reduce significant hazards to an acceptable level.
TheAmericanSocietyofHeating, Refrigerating andAirConditioning
EngineersASHRAE recentlyproposed a standardpractice thatmodels the
HACCP plan (i.e., ASHRAE Standard 188P, “Prevention of Legionellosis
AssociatedwithBuildingWaterSystems”.)As itsnameaccuratelydescribes,
this standardprovidesmethods of riskmanagement for the theprevention
of Legionellosis associated with centralized industrial and commercial
buildingwater systems. It applies tohumanoccupiedbuildings (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 buildingwater systems.
