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Pass mark 12/15
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What is Legionella?
An antibiotic used to treat chest infections
A type of bacteria that can cause Legionnaires’ disease
A chemical used in water treatment
Which conditions encourage Legionella growth?
Cold water below 20°C
Stagnant water between 20–45°C
Fast-flowing water below 5°C
Legionnaires’ disease primarily affects which part of the body?
Lungs
Skin
Digestive system
Who is most at risk of Legionnaires’ disease?
Young children only
Older adults, smokers, and those with weakened immune systems
Healthy adults with no underlying conditions
Which of the following is a common source of Legionella bacteria?
Outdoor soil in gardens
Food cooked at high temperatures
Tap water and hot water systems
How often should a risk assessment for Legionella be carried out in commercial premises?
Every 5 years
Only when an outbreak occurs
Regularly, and whenever changes occur
What is the safe temperature to store hot water to prevent Legionella growth?
30–40°C
50–60°C
Below 20°C
Which of these actions helps control Legionella risk?
Using cold water only
Flushing rarely used taps
Turning off water heaters for long periods
Which legislation governs Legionella control in the UK?
The Environmental Protection Act 1990
The Health and Safety at Work etc. Act 1974
The Building Act 1984
What should be done if Legionella bacteria is detected?
Only flush the system and carry on
Immediately inform management and take remedial action
Ignore it if no one is ill
What is the maximum temperature for cold water to reduce Legionella risk?
30°C
20°C
10°C
Which of the following systems is most at risk for Legionella?
Fire sprinklers only
Drinking fountains only
Showers and taps
Who is responsible for ensuring a Legionella risk assessment is carried out?
The water supplier
Any employee
The dutyholder or responsible person
What is a key method to prevent Legionella in water systems?
Turning off all water systems
Regular monitoring and temperature control
Adding food to water tanks
Why is stagnant water a risk for Legionella?
Bacteria multiply more easily
Water becomes cold
Water loses its minerals
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