Online Food Safety Training Solutions
Legionella in the food industry harms workers, not consumers. Where it grows in cooling plant, washdown and reused water, and what auditors ask to see.
Why Legionella in hospitals, clinics and frail care kills more often, the tighter healthcare limits to work to, and what to do when a patient tests positive.
Legionella prevention in hotels, lodges and guesthouses comes down to a short routine. The checklist for showers, geysers, hot tubs, empty rooms and staff.
How to control Legionella in cooling towers and evaporative condensers on South African sites, from drift eliminators and dip slides to what a high count means.
When Legionella testing in South Africa is needed, how samples are taken, culture or qPCR, and what each result band tells you to do next.
A Legionella flushing procedure your housekeeping and maintenance teams can follow, with safe showerhead cleaning, eyewash flushing and a log to copy.
Legionella in water storage tanks: how long to store water, safe temperatures, an inspection checklist, water outages, boreholes and tank cleaning.
Legionella hot water temperature for geysers, heat pumps and solar: what temperature kills Legionella and the numbers South African buildings should hold.
A Legionella water management plan template for South African buildings: the CDC seven steps, control limits, check frequencies and corrective actions.
Legionella risk assessment in South Africa: what HBA regulation 6 requires, who can do it, how often to review it, and a worked rating of a 140-room hotel.
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