Google Links

Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

Required Skills

This describes the essential skills and knowledge and their level required for this unit

Required Skills

calculate chlorine dosing level

communicate appropriately about consult on and impart knowledge of

causes of disease transmission

causes of manpower wastage

control measures of disease transmission

safe water handling practices

water quality assurance measures

interpret data gathered in the field against quality standards in national water quality guidelines and organisational policy

liaise and communicate with persons in positions of authority

make technical judgements based on own level of knowledge and experience

measure chemicals accurately

prioritise tasking

Required Knowledge

aetiology of waterborne diseases

Australian Drinking Water Guidelines National Health and Medical Research Council

best use of available resources

causes of disease transmission

causes of manpower wastage

chlorine dosing levels per volume of water

control measures of disease transmission

documentation processes relevant to own workplace

handling and storage requirements for chlorine

health surveillance system

organisational policies and procedures

process of disease

relationship between chlorine water pH and temperature as it relates to water disinfection

risk management principles

safe water handling practices

time management strategies to set priorities

water quality assurance measures

Evidence Required

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Assessment must confirm the ability to

handle store and used chlorine safely

accurately calculate chlorine dosing levels

identify and respond to dosing faults

Consistency in performance

Competency should be demonstrated over a minimum of two assessment occasions

Context of and specific resources for assessment

Context of assessment

Competency should be assessed in an actual workplace situation This may be in an urban or a field setting

Specific resources for assessment

Access is required to

appropriate equipment and stores

relevant organisational policies and procedures

Range Statement


The Range Statement relates to the Unit of Competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the Performance Criteria is detailed below.
Point of supply may include	Trailer mounted water containers Water distribution point 20 L water jerry cans 100 L water bladder
Organisational policies and procedures may include	Clinical standards (state/territory and national) Codes of ethics Codes of practice Environmental health policy Health and hygiene guidelines Health surveillance policy documents Industry professional body standards Industry standards (state/territory and national) Organisational health policy directives Pesticides manual Relevant Australian Standards Relevant Commonwealth Acts Workplace safety guidelines
Field water testing may include	Faecal coliform bacteria Free chlorine level (after addition) pH Physical characteristics (taste, colour, odour and temperature) Radioactivity (as ordered) Selected poisons (if presence is suspected, normally arsenic and cyanide, and may include mustard and nerve agents) Total coliform bacteria Total dissolved solids (TDS) Turbidity
Chlorine residual level	is the concentration of chlorine remaining after the chlorine oxidised and performed its disinfection
Chlorine demand	is the amount of chlorine participating in oxidation reactions during a specified contact period; chlorine in water rapidly oxidises organic matter including micro-organisms
Chlorine dosage	is the amount of chlorine added to water; dosage is expressed as a concentration, normally in terms of milligrams per litre (mg/L)
Personal protective equipment may include	Chemical resistant apron Chemical resistant gloves Eye protection
Dosing faults may include	Chlorine residual level too high Chlorine residual level too low Insufficient contact time allowed Water pH level too high Water temperature too high