3.2 Monitoring 3.2.1 Operational monitoring Many control measures that manage risk in the supply are in fact corrective actions to measured parameters at particular frequencies and locations when such parameters exceed a critical limit. Populate the table below with all the operational (i.e. time’) monitoring undertaken in the facility. ‘real Table 7 Operational monitoring, showing examples (edit, add or delete rows as required) System Risk Parameter Frequency Location Critical Record Corrective action component (all corrective actions (where is the listed here should have a measurement procedure listed in recorded) 6) Incoming Low disinfectant Chlorine residual Online or weekly Point of entry Less than Chlorine Increase chlorine dose residual into facility 0.5 mg/L residual record within facility sheet CR 1.001 Hot Water Low Temperature Weekly Hot water Temperature less Weekly Increase temperature of temperature Outlet in than 65 °C temperature water heater kitchen (sink kitchen record tap at far right sheet corner) TP 4.333 Warm water Water Temperature Daily Outlet furthest Temperature Daily Check heater temperature from water greater than temperature temperature and adjust – that supports heater (wash 20 °C and less ward 2 record if required, check Legionella basin tap in than 50 °C sheet pipework for loss of growth room xx) TP 1.333
3.2 Monitoring 3.2.1 Operational monitoring Many control measures that manage risk in the supply are in fact corrective actions to measured parameters at particular frequencies and locations when such parameters exceed a critical limit. Populate the table below with all the operational (i.e. ‘real time’) monitoring undertaken in the facility. Table 7 Operational monitoring, showing examples (edit, add or delete rows as required) System component Risk Parameter Frequency Location Critical Record (where is the measurement recorded) Corrective action (all corrective actions listed here should have a procedure listed in 6) Incoming Low disinfectant residual Chlorine residual Online or weekly Point of entry into facility Less than 0.5 mg/L Chlorine residual record sheet CR 1.001 Increase chlorine dose within facility Hot Water Low temperature Temperature Weekly Hot water Outlet in kitchen (sink tap at far right corner) Temperature less than 65 °C Weekly temperature kitchen record sheet TP 4.333 Increase temperature of water heater Warm water Water temperature that supports Legionella growth Temperature Daily Outlet furthest from water heater (wash basin tap in room xx) Temperature greater than 20 °C and less than 50 °C Daily temperature – ward 2 record sheet TP 1.333 Check heater temperature and adjust if required, check pipework for loss of
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