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Doc. 24. The prevention and control of legionella spp (incl. legionnaires disease) in food factories - lithunian version

Aktuelle Version 1 vom 01.02.2015  
Sprache Litauisch
Herausgeber EHEDG
Beschreibung There are many locations in food industry sites where the potential for the proliferation of Legionella spp in water systems exists. These bacteria can give rise to a potentially fatal disease in humans, which is identified as legionellosis or legionnaires disease. This document applies to the control of Legionella spp. in any undertaking involving a work activity and to premises controlled in connection with a trade, business or other undertaking where water is used or stored and where there is a means of transmitting water droplets which may be inhaled, thereby causing a reasonably foreseeable risk of exposure to Legionella spp.The guidelines summarises the best practice for controlling Legionella in water systems. It consists of two parts; namely, Management Practices and Guidance on the Control of Legionella spp. in Water Systems.The first section describes a management programme: risk identification and assessment; risk management (incl personnel responsibilities); preventing or controlling risk of exposure to the bacteria; and record keeping. The second part provides guidance on the design and construction of hot and cold water systems as well as the management and monitoring of these systems. Water treatment programmes, with attention to cleaning and disinfection, are also discussed.
Bestell-Nr. download.PDF.EHEDG.DOC_24_LT_2002
EAN 4250697519781
Preis 119.00 €
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Doc. 24. The prevention and control of legionella spp (incl. legionnaires disease) in food factories - english version
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Doc. 24. The prevention and control of legionella spp (incl. legionnaires disease) in food factories
Doc. 24. The prevention and control of legionella spp (incl. legionnaires disease) in food factories - english version
Doc. 24. The prevention and control of legionella spp (incl. legionnaires disease) in food factories