Preventing Legionellosis with the Hazard Analysis and Critical Control Point (HACCP) System

摘要

Among the major causes of community-acquired pneumonia (CAP), legionellosis is the only one that people get from exposure to disease-causing bacteria in building water systems. Other causes of CAP are person-to-person transmissions. A practical voluntary hazard control method would be helpful for consistent and cost-effective prevention of legionellosis. The Hazard Analysis and Critical Control Point (HACCP) system is a scientifically-based method to prevent hazards from harming people. HACCP has been proven effective for foodborne pathogen control in the US and its use has recently become a requirement in France for the prevention of legionellosis. It is conceptually simple, cost-effective, practical, and quantitative. HACCP plans connect control activities to critical control points (CCPs), which are opportunities in the process to prevent, eliminate, or reduce hazards. A control limit is established for each CCP and regularly monitored. If a deviation from the control limit occurs, then corrective actions are immediately implemented. Quantitative evidence (data) that critical limits prevent, eliminate, or reduce a hazard to an acceptable level under operating conditions (validation) is required. Independent confirmation that the plan is being correctly implemented (verification) and periodic reassessment of the plan are also required.