Swiftclean & CBIO, compliance seminar, Leicester Tigers
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Transcript of Swiftclean & CBIO, compliance seminar, Leicester Tigers
Compliance Awareness Seminar
European Suite, Leicester Tigers RFC
Wednesday 10th September2014
Context
• BSEN15780 2011
• Changes to B&ES TR/19 issued July 2014
• Changes to Legionella control measures (HSE L8)
• Water company prosecutions for grease “dumping”
• Increase in mixed-use properties
– Retail/food, offices, residential
Agenda
Gary Nicholls, Co-Founder and MD, Swiftclean (UK) Ltd
Changes to B&ES TR/19
• Co-founded Swiftclean in 1982
• Now over 100 employees at 20 locations around the UK
• Former Chairman of HVCA ventilation hygiene group branch
• Co-editor of:
• TR/17 first and second editions
• TR/19 first and second editions
• Steering group member for:
• FMS1 BSRIA Ventilation Hygiene Specification and Guidance
• RC44 FPA fire risk assessment of catering ventilation
• CIBSE TM26
• Expert witness – post fire scenarios
TR/19 Second EditionManaging Ventilation Hygiene Risks
Presented byGary J Nicholls Co-author TR/19
Agenda
• What the law requires
• Key ventilation system risks – hygiene related
• What TR/19 is
• System cleanliness quality classes
• A suitable system to manage ventilation system hygiene
• Summary
Key risks with poor ventilation hygiene
• Fire and the spread of fire
– Forensic fire investigators state 25% significantly worst
• Reduces efficiency – higher energy spend
– Heat transfer and fan energy requirements
• Quality of air that we breathe
– Duct 10% of floor area
Regulations are Laws approved by Parliament
• Management of Health and Safety at Work Regulations
– duty of care on every employer to conduct a risk assessment
• Workplace (Health, Safety & Welfare) Regulations (L24 second edition 2013) - Regulation 5 imposes a duty to clean ventilation systems “as appropriate“ and ensure they are subject to a suitable system of maintenance
- Regulation 6 require building owners and managers to ensure that enclosed workplaces are ventilated with fresh and purified air
What is TR/19?
• Industry - Guide To Good Practice• Subject - Internal Cleanliness of Ventilation Systems• Written by Industry experts/practitioners, developed/improved
over past 23 years• Latest version published by B&ES in July 2014• Publishing history
– DW/TM2 1991 – guidance on protection against dust egress into ductwork during construction
– TR/17 1998 introduced for the first time in the UK good practice guidance testing/verification
– TR/17 Second Edition 2002 more detailed guidance for kitchen extract systems
– TR/19 2005 – added a revised version of TM2 for – TR/19 Second Edition 2013, incorporates philosophy of BSEN15780, new
system verification & improved kitchen extract fire safety
Define cleanliness quality classes(TR/19 2013, BSEN15780, BG 2013)
Ensuring new ventilation system cleanliness
• Construction site dusty environment
• Chimney effect
• Affectivity of protection measures
• Dust ingress inevitability
• Miles on the clock!
• Inspect & as required test to quality class
• Pre-commission clean/test/handover
tree
• TR/19
• New
• System
• Decision
• Tree
New Ventilation SystemAcceptable or not?
Objective measurementDust/contamination level testing
• Deposit Thickness Test (DTT)
• Preferred Vacuum Test (PVT)
Commission to TR/19
Maintain to TR/19
A suitable system of maintenance includes
Risk Assessment to TR/19– Adequate access?
– Monitor/test conditions based on cleanliness quality classes
Failure of
Duty
Adequate access?
Monitor/test conditions based on cleanliness quality classes
Unacceptable contamination affectsQuality of air that we breath
Follow TR/19 guidance for suitable ventilation hygiene control
• Cleanliness quality classes• Adequate access for inspection/testing/cleaning• Cleanliness of newly installed ventilation systems• Implement a management system to control risks
with periodic inspection and testing• Testing fire damper function• Cleaning as appropriate• Log book/record keeping to evidence• A suitable system of maintenance• Compliant duty fulfilled
Compliance Awareness Seminar & Workshop
Martin HemblingSales & Marketing Director, Swiftclean
Kitchen Extract Fire Safety cleaning
• Joined Swiftclean in 1988 as a field compliance technician
• Moved into sales 1999
• Sales Director since 2009
• Added marketing to his responsibilities in 2012
• Has run many seminars on air, water and fire prevention with around 500 building and facilities managers trained.
Andy WaymanFounder and Senior Partner AW Surveys
Fire risk assessments
• Nottingham Trent University 1997 - degree in Combined Science; Environmental Conservation and Biology .
• Joined Swiftclean in 2000 as part of the surveying team conducting indoor air quality surveys, kitchen grease extract surveys, ventilation system inspections and testing, legionella risk assessments
• 2007 - Founder and senior partner of AWS - providing a sub-contractor surveying service to Swiftclean and other companies in the air and water hygiene market.
• As part of his work with Swiftclean, Andy has been involved in providing an expert witness service in relation to litigation involving insurers / managers of premises where catering extract ventilation systems have caused significant fires resulting in extensive damage.
Agenda
• Video of TGI Friday, New York
• Swiftclean the company
• Swiftclean’s services
– Kitchen extract fire safety cleaning
– Ventilation system air hygiene cleaning
• Case studies
• Questions
TGI FRIDAY, NEW YORK
One Swiftclean’s primary services
• Kitchen extract fire safety cleaning
– Fire risk reduction
Kitchen extract fire safety cleaning
• The problem– Grease accumulation in ducts and kitchen grease
extractors increase fire risk
• Our role– Ensure you understand your legal duties to minimise
fire risk
– To help you comply with legislation and your buildings insurance policy by reducing your exposure to fire risk
– TR/19 – B&ES (formerly HVCA) guide to good practice
– Service contracts
Typical insurance clauses relating to KEDeep Fat
Frying
Warranty
It is warranted that:
All frying and other cooking ranges, equipment, flues and exhaust ducting are
securely fixed and free from contact with combustible material.
All extraction hoods, canopies, filters and grease traps are cleaned every two
weeks.
All extraction ducts are cleaned at least every six months.
Frying equipment is fitted with a thermostat designed to prevent the temperature
of cooking oils and fat from rising above 205 C.
Multi purpose fire extinguishers or other materials suitable for extinguishing oil
and fat fires are maintained and close to the installation ready for immediate use.
The pans to be fitted with metal lids which can be shut down in the event of fire
(with larger installations closing to be automatic and the system to be linked to the
ventilation system so that this is also shut down in the event of a fire).
Kitchen
Duct
Warranty
It is warranted that:
Cooking fume extraction canopies and ductwork be cleaned at least every six
months by independent contractors and that filters, traps or other grease removal
devices therein be cleaned at least fortnightly
Avoiding this
“25% of fires that we investigate in commercial kitchens are made dramatically worst because of failures to maintain proper cleanliness”
“70% of fires in commercial kitchens originate in faulty ventilation due to fat & grease build up”
“…over 80 per cent of kitchen extract ducts in the UK are never cleaned and are in a hazardous state”
Many fires start in the kitchen and spread via the ductwork
Ideal conditions for fire
• Heat/ flame source from cooking process
• Oxygen source provided by extractor fan
to allow fire to continue and spread
• Fuel source if grease deposits are allowed
to build up in duct system
KE may look clean from the outside
42 kg grease removed from 15 metres of kitchen extract duct (2.8 kg/m)
February 2012
Legal duties
• Regulatory Reform Fire Safety Order (RRFSO) 2005– Requires building operators to assess fire risk & take steps to prevent
or remove the risks- Andy Wayman will talk more on this.– Workplace (Health, Safety & Welfare) Regulations 1992 – Regulation 6 requires that enclosed spaces be ventilated– Regulation 5 requires ventilation systems to be “cleaned as
appropriate”
• Corporate Manslaughter and Corporate Homicide Act 2007– According to leading legal experts, this Act makes it much easier for
prosecutors to secure convictions in the aftermath of building fires linked to poorly maintained ventilation.
• Grease is clearly a fire risk. It is therefore appropriate to take steps to remove the risk – i.e. periodically clean off the grease!
TR/19
Cleaning based on grease thickness
• Wet Film Thickness Test
– 200/µm as a mean across the complete system requires cleaning
– Any single measurement above 500µm requires urgent local cleaning
Table 9 p23 TR/ 19
Potential consequences of insufficient cleaning
• May be contravening your own risk assessment and risk management plan
• May be contravening fire safety and health & safety regulations
• Creation of an unsafe working environment• Fire
– Risk of death or injury– Loss of revenue during closure– Cost of re-building or refurbishment– Reputational damage to you and your brand– Cost of increased insurance premiums
Beware of partial cleaning
Beware of partial cleaning
After a Swiftclean fire safety clean
Inside duct - post fire
Andy Wayman
• RC44 fire risk assessments specific to catering extract
Catering Extract Fires• Consequences can be severe if the conditions
in extract ductwork permit fire to spread out of control.
Regulations & Guidance Documents
• The Regulatory Reform (Fire Safety) Order – 2005 Created legal requirement for all buildings to have a Fire Risk Assessment undertaken. Introduced role of Responsible Person & onus firmly based on Risk Assessment
• Fire Protection Association: RC44 ‘Recommendations for fire risk assessment of catering extract ventilation’ – 2006
• Building & Engineering Services Association: TR/19 ‘Internal Cleanliness of Ventilation Systems’ – Second Edition 2013. Section 7: Specific considerations for kitchen extract systems
Primary Fire (Ignition) Hazards in a Kitchen
• Cooking equipment left unattended during operation• Cooking equipment not switched off, especially after service• Poor maintenance of equipment & systems• Flames, sparks & hot gases can ignite grease deposits in ducts• Solid fuel cooking; charcoal grills, wood fired pizza ovens etc.• Burning pieces of paper used to ignite Tandoori ovens• Overheated oils; spontaneous ignition• Thermostats not working correctly• Fan motor failure or overheating, caused by hardened grease• Extract ducts in direct contact with combustible materials.
Burger Broiler
& Canopy
Extract duct off canopy
with large amount of
burnt grease deposits
High level salamander
grille butting up to mesh
filter housing
Fan blades penetrating
into very heavy grease
deposits within
ductwork
Extract ducts in close proximity to, or directly in contact with combustible
wooden structures
Additional Risk Hazards
• Lack of capable / competent person on site• Combustible food debris & grease trapped in filters (mesh)• Grease filters left out during cooking• Lack of knowledge about the extract ventilation systems• Faulty or non-tested electrical equipment• Extract system design; complexity & limited accessibility• Obstruction of ductwork and lack of adequate access points• Cleaning contracts may only cover main system
components• Competence of cleaning contractor• Inadequate cleaning frequency• No fire suppression system or poorly sited / maintained
Grease Filters:
Type Risk
Mesh* High
Baffle Normal
Cartridge Normal
Water Wash Low
Water Mist Low
*Only suitable where low
quantities of grease are
produced.
Poor Design / Limited AccessIf grease extract ducts or components cannot be accessed properly they
cannot be cleaned adequately, if at all.
Fire Break Cleaning
Cleaning limited sections
of ductwork will not
normally stop fire spread
Uncontrolled Build-Up of Grease
Staff Training – some of the main issues
• Understanding how grease atomises• Understanding risks of grease deposits in ductwork• Familiarity with schematics showing routing of extract
ducts• Knowing how to isolate the extract fan(s)• Knowing correct method & frequency for cleaning filters• Knowing how to handle/use commercial cleaning chemicals• Knowing appliances should be switched off individually &
how to switch off equipment in an emergency• Knowing about fire detection & extinguisher systems• Instructing staff to report faulty controls, sensors etc
Increasing / Ignoring the Risks
Example System Schematic
Record Keeping & Post-Clean Reports
• Should keep records of system layout, risk assessments, staff training records, and inspection & cleaning reports
• PCRs must be supplied after every clean • PCRs should include; systems cleaned, test measurements,
photos, additional works, COSHH data, future recommendations, system schematic & certificate
• Primary method of assessing cleanliness is visual + verification should be by means of the WFTT (<50 microns)
• Records will help demonstrate to insurance company that measures required in policy have been complied with
Final reminder: any duct sections laden with grease represent a fuel source for a
fire to burn out of control!
Questions
• All our speakers will be in the break out area to answer any questions you may have
Simon StokesMD - Assured Fire & Security Ltd
Ansul systems
• Fire and Security Engineer at Intelligent Building Services from 1996
• Founder and MD of Assured Fire & Security since 1998
• Finalist in the Fire Excellence Awards 2012
Case Studies of Restaurant Fires
Vilnius Shopping Mall (2009)
Restaurants with inadequate fire protection run the risk of catastrophic damage
Oslo Restaurant Fire (2009)
Heathrow Airport T2 (1997) Bury St Edmunds – Fire (2012)
National Fire Incident Reporting System (NFIRS) from 2007 to 2009
– An estimated 5,900 restaurant building fires annually in the US, resulting in 75 injuries and $172M in property loss.
– 59% of fires due to commercial cooking related activity
– 1 in 5 businesses suffer a major disruption every year
– 80% of all businesses affected by a major incident either never re-open or close within 18 months
Statistics
CookingEquipment
42.2%
Natural Causes 1.5%
Exposure1.8% Other Heat
Sources 1.5%Open Flame, torch 3.3%
Smoking Materials 4.6%
Appliance, Tool, AC 5.1%
Heating Equipment 6.5%
Other Equipment 9.7%
Intentional10.7%
Electrical13.1%
Source: US Fire Administration Fire Loss Data – Published by NFPA – June ‘03
79
Why have…Kitchen Fire Suppression Systems?
Why have…Kitchen Fire Suppression Systems?
Kitchen Fire Suppression Systems are designed to protect:-
• Fires are not always seen or detected
• Fires are very difficult to extinguish successfully by handheld extinguishers or even by the fire brigade
• Fires easily spread through common ducts accelerated by forced ventilation systems
Why have Kitchen Fire Suppression Systems:-
• All grease-laden vapour producing appliances – Ignition risk
• Plenum & exhaust/extract duct – Fire hazard
History of Fire Protection
1960’s - Concerns over losses in restaurants due to grease fires in hoods, ducts and cooking appliances.
1960-62 - Ansul develops first automatic fire suppression systems to protect restaurant cooking equipment and mining vehicles based on ANhydrous SULfur Dioxide.
1982 - Ansul introduces R-102 wet chemical restaurant system for the protection of cooking equipment – appliances, hoods, and ductwork.
1994 - UL 300 Standard approved and implemented. All systems re-tested. All dry chemical systems are made obsolete.
1998 - Ansul introduces PIRANHA restaurant fire suppression system featuring the first hybrid concept using wet chemical with water follow-up.
2005 - LPS1223 Standard approved and implemented.
2014 - Planned inclusion of LPS 1223 installer scheme.
Typical Appliances
Fryer Range Salamander
Char-broiler Chain Broiler Griddle
Wet chemical (e.g. Ansulex LpH) is an aqueous potassium based solution of organic and inorganic salts• Atomized agent discharge interrupts chain
reaction of combustion
Alkaline solution mixes with hot grease• Saponification - a dense (small bubble)
stable foam blanket• Isolates flammable cooking grease vapours
from oxygen
Water in solution creates steam• Cools grease or cooking oil
below re-ignition temperatures
How to Extinguish Class F Fires
Application of Wet Chemical
National Fire Protection Association (NFPA)
• NFPA 96 (Ventilation & Fire Equipment)
• NFPA 17A (Wet Chemical Fire Systems)
Underwriter’s Laboratories
• UL 300 / UL 1254
Loss Prevention Certification Board
• LPS1223
NFPA 96
Standard for
Ventilation Control and
Fire Protection of
Commercial Cooking
Operations
2014 Edition
NFPA 17AStandard for
Wet ChemicalExtinguishing
Systems2013 Edition
Codes and Standards
UL 300
NFPA 17A Wet Chemical Extinguishing Systems Chapter 7 – Inspection, Maintenance and Service7.3.3 At lease semi-annually, and after any system activation, maintenance
shall be conducted in accordance with the manufacturer’s listed design, installation and maintenance manual.
A.7.3.3 Regular service contracts with the equipment Manufacturer or an authorized installation or maintenance Company is recommended
• Monthly Owner Responsibility
• Six Month Service
• One Year Service – additional checks
• 12 year hydrostatic test requirements
Owner Operator Videos are availableVideos illustrate owners responsibility during routine daily checks to the system as well as services provided at 6 and 12 month by the authorised distributors
Inspection, Testing, and Maintenance NFPA 17A, Chapter 7
Compliance Seminar
Catering Waste Management
10 September 2014
Ben HoskynsMD – Cleveland Biotech LtdGrease trap management
• Studied at Durham University• Started career as trainee accountant at
Touche Ross (now Deloitte) followed by spells with the Commonwealth Corporation and Ernst and Young.
• 2004 he moved back to the North East as MD of CBio, despite having never worked in the biotechnology industry
• CBio based in Stockton, close to Middlesbrough, with 20+ staff, operating UK wide.
• Deals in proactive waste management and specialises in grease management for the catering industry.
Agenda
• Introduction
• The ‘Hot-Spots’
• The Problems
• The Law
• CBio
• The Solutions
Introduction
• 100,000’s FOG related blockages in the UK, costing £80m p.a. to clear
• Serious environmental consequences
• Majority are caused by commercial catering establishments – 400,000 in the UK
• Law requires them to deal with their FOG –few do
The Hot-Spots
• Dishwashers
• Potwash / Rinse Sinks
• Combi-ovens
• Macerators
• Floor channels
• Potato rumblers
• Decarboniser units
The Problems
The Law
• Building Regulations – PtH1 para 2.21• Water Industry Act 1991• Environmental Protection Act 1990 – Duty of Care• Environmental Protection Act 1990 - Statutory
Nuisance• Animal By-Products Regulations EC - 1774/2002
(ABPR)• Building Act 1984• Food Safety Act 1990• Bathing Water Regulations 2008
The SolutionThese all have a role to play
• Training• Management• Interception
– Active– Passive
• Treatment– Biological – Chemical
• Enforcement– By Management– By You
Training & Management
• There’s one simple message:• “DON’T PUT IT DOWN THE DRAIN!”• Clarity• Consistency• Ownership• Assigned Responsibilities
• Issues– Management Understanding– Staff Turnover– Staff Motivation– Time– Management Reinforcement
Interception
• ACTIVE – point of source grease/food separation and collection
– Examples – GB GRU, Fatstrippa, Grease Shield, Grease Guardian, Big Dipper, Food strainers
PRO’s CON’s
Can be highly effective – 95% efficiency Expensive
Minimal staff maintenance – 1-2 min/dayDifficult Installation (gravity discharge
dish washers)
Doesn’t hold grease long enough to cause smells Unsympathetic if you forget to service
Unsympathetic if you forget to service Requires daily staff maintenance
Interception
• PASSIVE – designed to separate grease and hold it until emptied
– Includes small under-counter traps from 5lt to large under-ground traps of 5,000 lts
PRO’s CON’s
Cheap Unhygienic if not cleaned regularly
Simple Rarely emptied as often as they should be
Many suppliers / installers Smells / floods
Work well if correctly sized Expensive contractor required to clean properly
Rarely correctly sized – space restrictions. Needs
minimum residence time.
Treatment• BIOLOGICAL – bacteria / enzymes used to digest FOG in the drainline
• Can be used in small drains, pump stations, sewer lines and treatment works
PRO’s CON’s
Cheap Requires regular top-ups
Simple installationCan struggle if incorrectly located / short
residence time.
Easily maintained On-going maintenance/fluid cost
Works well if correctly located and in the right
environmentEnzymes – ‘single-use’ product
‘Fit & Forget’
Bacteria – Continued effect after dosing
Treatment• CHEMICAL – chemicals used to breakdown FOG in the drainline
• Can be used in small drains, pump stations, sewer lines and treatment works
PRO’s CON’s
Cheap Frequently uses hazardous chemicals
Simple application Can damage downstream assets
Easily maintained FOG recombines after initial breakdown
‘Single-use’ product
Reactive application
about CBIO
• Independent Grease Management Company trading for 21 years.
• North East based with nationwide coverage
• Specialises in commercial FOG management services.
• Recognises that Food, Oil & Grease (FOG) pose an increasing economic and regulatory burden on the UK’s water companies.
Current customers include:
our range
Biological grease management systems, available for any type of system
Automatic, non-mechanical point of source grease separator
Internal / external standard fat traps
Biological ‘Pump Station Conditioner’
Nationwide installation, maintenance and emptying service
Grease management options
Option 1
Biological Treatment
GreaseBeta Bio
Food Solids Removal
GreaseBeta FSS
Option 2
Automatic Separation
GreaseBeta GRU
GreaseBeta GRU
Features & Benefits• Automatically removes 95% of
waste oil
• Traps food particles
• Easy to maintain
• Reliable – no moving parts
Service requirements• Daily by staff
• 6M by CBIO engineer
McD’s Oakwood Leeds
• Oakwood, Leeds GRU Trial (1 month)
• Key Facts:
– Removed 78 ltrs of FOG
– Removed 208 ltrs of wet food solid waste
McD Straiton
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Lts
FOG Removal
Food Waste
The Site:• Medium sized food led pub• Producing c.1,400 covers/week
The Unit:• GRU 2 installed on trial in January 2012
The Trial:• Waste food and oil collected for a 5 day period in March during which the site was relatively quiet.
The Results:• Over 7kg of food waste and at least 5lt of waste oil was collected.• This represents over 1 ton of waste food and oil collected p.a.• FOG levels in the outlet measured at <4ppm
The Conclusions:
• An average kitchen produces at least:• 7g food waste/cover• 5ml oil waste/cover
• GB GRU reduced the BOD load on the STP by c.50%
GreaseBeta GRU - Results
GreaseBeta Strainer• GB Strainer is a stand alone food solids
strainer.
• Easily installed beneath the potwash and rinse sinks.
• Simple slide out catch basket, capable of collecting in excess of 1,000kg of food waste p.a.
• Can be used in conjunction with GB BIO & up-stream of GB GRU.
• Cannot be by-passed by the operator and does not restrict sink discharge flow rates.
The GB Strainer removes all food waste, a key component of FOG related issues
GreaseBeta Strainer Action
GreaseBeta Trap• The GB Trap is a full range of internal fat traps 5lt
– 200lt volume
• Each trap comes with an in-built solid strainer
• Works in conjunction with GB BIO units to minimise grease build-up inside the unit
• The GB Clean service ensures that any trap can be emptied as often as is required
• CBIO can specify and supply large (c. 5,000 lt) out-door GRP underground, 2 or 3 stage grease separators. CBIO can also arrange for the civil engineering work to be undertaken if required
GreaseBeta BIO
Advantages• Compact pump easy to install and maintain
battery operated
• Utilises entirely natural biological fluid and processes
• Complete digestion (no disposal costs)
• Fully maintained service available
• Unlimited pump guarantee providing CBIO fluid in use (third party damage not covered)
NB - When used with an existing grease trap
will significantly reduce the required desludge frequency.
GreaseBeta Aer8• GB Aer8 is a biological Pump Station Conditioner.
• The system doses a range of bacteria, macro and micro nutrients into the sump and also injects 240 lt/min of air into the effluent.
– This converts the septic sump into an aerated bioreactor.
• The unit requires a mains power source and access to the pump station itself, all usually available via the control kiosk.
The GB Aer8 eliminates pump station odours, fat blockages and septicity
GreaseBeta Clean• Grease management equipment will only
perform consistently if it is looked after. – All GB units can be installed, serviced and
maintained by the in-house service engineers.
– This includes fat trap emptying as part of a regular service regime.
– All waste collected is fully traceable to an official waste collection site.
– All maintenance and service visits are pro-actively managed by our experienced administration team.
Any Questions?
Legionella L8 updates
Anthony HoareHead of Surveying, Swiftclean
Changes to L8• BSc (Hons) Applied Geography
• Joined Swiftclean as Head of Surveying in 2006
• Runs a team of 9 Compliance Risk Assessors across the UK
• Has trained thousands of FMs since 2006 including over 250 FMs from BHS (Arcadia Group)
Guy HadlandRegional Sales Manager - North, Swiftclean
Legionella annual review
• Guy has 10 years’ experience in water management services including the delivery of Legionella awareness training.
• Before joining Swiftclean in 2014 he worked with both Rentokil Initial and Hydro-X
• He currently manages a team of 3 sales people and looks after numerous multisite contracts from the initial mobilisation of works through to service delivery and ongoing account management for a wide variety of customers including; Lincoln CC, 3M, The Disabilities Trust, SPIE UK, Balfour Beatty
Water quality
• Wholesome water is an essential requirement for quality of life
• UK Water Quality is considered one of the best in the world
• Supply into a building is the responsibility of the local Water Authority
Legionella – A brief History
• Initial outbreak in 1976
• Bacteria causes a serious pneumonia
• Fatal in 12% of cases
• 250 cases each year in the UK
Domestic Water Systems
History of UK Legionella Guidance
• HSG 70 1993
• ACOP L8 2000
• ACOP L8 2013 (HSG 274)
• Water Supply (Water Quality) Regulations 2001
• Water Supply (Water Fittings) Regulations 1999
Importance of Management
• Requirement under the Health and Safety at Work Act 1974 as well as the COSHH Regulations 2002
• Health and Safety Offenses Act
• Active management may highlight other potential issues
ACOP L8 2013 - Legionnaires’ diseaseThe control of legionella bacteria in water
systems
• The ACOP and Guidance are now separate documents
• The ACOP focuses on requirements of Risk Assessment, Responsibility and Management
HSG 274
• Three separate documents:
• Part 1: Guidance on Evaporative Cooling
• Part 2: Guidance on Domestic water systems
• Part 3: Guidance on other risk systems
Guidance and ACOP status
(i) risk assessment;
(ii) the specific role of the appointed competent person, known as the ‘responsible person’;
(iii) the control scheme and what it should include;
(iv) review of control measures;
(v) duties and responsibilities of those involved in the supply of water systems including suppliers of services, designers, manufacturers, importers, suppliers and installers of water systems.
Main Changes
• Clarification on responsibilities:
• Statutory Duty Holder
• Appointed Responsible Person
• Deputy Responsible Person
• The Importance of competence
Competence
• Essential for any Health and Safety Task
• Legionella Control Association
• Water Management Society Training
• Knowledge, Training, Ability and resources
Changes to Domestic Water System Management
• No appointed time frame for risk assessment review
• A risk assessment should be reviewed when there are changes made to the system and/or when there are changes to the management team
• Specific guidance for monitoring of specific water system assets
Requirements of Landlords
• “Organisations, or self-employed individuals, who provide residential accommodation or who are responsible for the water system(s) in their premises, are responsible for ensuring that the risk of exposure to legionella in those premises is properly controlled.”
Case Study – ASRA Housing Group
• Over 70 properties
• Ranging from 28 storey apartment blocks to managed bungalow/houses
• Many occupants are considered high risk
Case Study – ASRA Housing Group
• Swiftclean have managed the ASRA contract for 8 years
• No legionella outbreaks in this time
• Successfully re-bid and re-won the 2013 tender process for a 5 year extension
Case Study – ASRA Housing Group
• Risk Assessment Review every 2 years
• Monthly Temperature Checks
• Quarterly Shower cleaning
• 6 Monthly Tank Inspections
• Annual Calorifier/Hot water cylinder Inspections
Case Study – ASRA Housing Group
• Difficulties with Management:
– Access
– Safeguarding susceptible persons
• Interpreting the guidance for tenanted buildings
– Where does the responsibility lie?
Summary
• Legionella is a waterborne bacteria present in Mains water
• UK Guidance clearly outlines the need for an effective management structure of competent persons
• A risk assessment is essential as a starting point
• On-going planned preventative maintenance will ensure good future water quality
Legionella Control Association
• The LCA was founded in 1999 by the British Association of Chemical Specialities (BACS) and the Water Management Society (WMSoc)
• It is a voluntary, independent, not for profit organisation managed by a committee drawn from BACS, WMSoc, industry experts and health authorities
Legionella Control Association
• Each company registered with the LCA has a statement of compliance which consists of 9 service provider commitments to ensure appropriate internal systems for legionella control
• One of these commitments is to provide annual reviews with clients to ensure effective legionella management control is in place
Legionella Control Association
• Swiftclean successfully re-registered in August 2014 with no changes required to our statement of compliance
Legionella Control Association
• Annual review document
WorkshopQ A
1pm
Thank you