Reopening your food business after the COVID-19 lockdown
Legionella
Legionella bacteria is commonly found in water. The bacteria multiply where temperatures are between 20°C to 45°C and nutrients are available. The bacteria are dormant below 20°C and do not survive above 60°C. Legionnaires’ disease is a potentially fatal type of pneumonia, contracted by inhaling airborne water droplets containing viable Legionella bacteria. Such droplets can be created, for example by hot and cold water outlets (taps).
There are no vaccines that can prevent Legionnaires’ disease. Instead, the key to preventing Legionnaires’ disease is to make sure that building owners and managers maintain building water systems in order to reduce the risk of Legionella growth and spread.
Preventing Legionella
- avoid water temperatures between 20°C and 45°C and conditions that favour the growth of legionella bacteria and other microorganisms
- voiding water stagnation (run all your taps regularly, especially after the premises has been left for a long period); run all taps for at least ten minutes
- ensure there are no dead ends (areas of the plumbing system where the water may stagnate) in your plumbing system
The chartered institute of environmental health has produced a guidance document with regards to reopening your food business and legionella.
Page last updated: 05 May 2022