Earth Notes: General Bibliography (HSE2014legionnaires2)

• [HSE2014legionnaires2] Legionnaires' disease: Part 2: The control of legionella bacteria in hot and cold water systems (accessed 2023-01-27), UK Health and Safety Executive, 2014, report/number HSG274 Part 2 (report) (BibTeX).
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  [Quotes: "This guidance is for dutyholders, which includes employers, those in control of premises and those with health and safety responsibilities for others, to help them comply with their legal duties. These include identifying and assessing sources of risk, preparing a scheme to prevent or control risk, implementing, managing and monitoring precautions, keeping records of precautions and appointing a manager responsible for others," and "Hot and cold water systems are those that supply water for domestic purposes (drinking, cooking, food preparation, personal hygiene and washing). ... Water systems in high risk locations (such as healthcare premises, care homes, residential homes and other situations where those exposed to the water systems are likely to be at high risk of infection) need particular consideration. ... Temperature control is the traditional strategy for reducing the risk of legionella in water systems. Cold water systems should be maintained, where possible, at a temperature below 20 °C. Hot water should be stored at least at 60 °C and distributed so that it reaches a temperature of 50 °C (55 °C in healthcare premises) within one minute at the outlets. For most people, the risk of scalding at this temperature is low."]