Preventing Legionellosis with Hazard Analysis and Control Systems

Abstract

Most cases of legionellosis result from exposure to building water systems containing Legionella. There are two hazard analysis and control systems recommended for use today in legionellosis prevention: water safety plans (WSP) and hazard analysis critical control point (HACCP) plans. Prevention of waterborne disease is most effectively achieved by use of hazard analysis and control systems. In its publication in preparation, Legionella and the Prevention of Legionellosis, the use of the WSP hazard analysis and control system is highly promoted by the World Health Organization. For hazard analysis and control schemes to be useful, they must be practical, easy to develop and cost-effectively implemented. In France, the HACCP system was specified in 2005 as the preferred hazard analysis and control system for preventing legionellosis associated with cooling towers. Development of HACCP plans in the food processing/manufacturing industry is driven either by a legal mandate or by buyers of food who require suppliers to have such systems in place. In response to quantitatively documented success in the United States, the World Health Organization has adopted HACCP as the preferred recommended system for preventing food borne disease worldwide.