Legionnaire's Thermometer Kit - Calibrated

Calibrated Water Thermometer Kit for Legionella Testing

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This Thermometer Kit can be used monthly and will tell you if the water system is at risk of Legionella. The kit is to be used in house to comply with legislation but will not replace a full and proper Full Legionella Risk Assessment.

• Incorrect water temperature is a key risk factor for legionella growth.
• The legionella bacteria multiply in water at temperatures between 20 to 45 °C.
• A typical method of control is to store hot water above 60 °C and distribute it at above 55 °C (care must be taken to prevent scalding).
• Cold water should be kept below 20 °C.

Legionnaires' thermometer kit each kit contains:

• Therma 1 thermometer
• Penetration probe
• Precision ribbon surface probe
• PTFE wire probe
• Water resistant countdown timer
• Mini tub of 70 ProbeWipes
• ABS carrying case

If you are the employer or person in control of premises, you must organise a risk assessment from exposure to legionella. The revised Approved Code of Practice (ACOP) Legionnaires' disease: Control of Legionella Bacteria in water systems (L8) issued by the Government's Health and Safety Executive (HSE) significantly extends the scope of its guidance on control of legionella bacteria in water. The code applies to all hot and cold water systems in the workplace regardless of their capacity, i.e. the lower limit of 300 litres previously used to exclude domestic systems, no longer applies. Whilst domestic systems may represent a risk, the code only applies to a risk arising from a work activity. This means that all employers, who manage premises with hot/cold water systems and/or wet cooling systems, have a legal responsibility to identify any risk of contamination and to prevent or control it.

These temperature logs are very important as they will be checked by CQC when they visit.

Click here to download the log sheet. These records should be kept for a minimum of five years.

Click here for information on Full Legionella Risk Assessment.