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

Accreditations

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!

B&ES TR/19 Guide to Good Practice

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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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