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Elements and Performance Criteria

Required Skills

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

Required Skills

communicate appropriately about consult on and impart knowledge of

application of the permethrinDEET repellent system

causes of disease transmission

causes of manpower wastage

control measures of disease transmission

food storage and distribution standards

water quality assurance measures

workplace safety policy and practices

gather field hygiene data from available sources

interpret field hygiene data

liaise and communicate with persons in positions of authority

make technical judgements based on own level of knowledge and experience

prioritise tasking

Required Knowledge

aetiology of disease relevant to vector borne diseases

best use of available resources

causes of disease transmission

causes of manpower wastage

control measures of disease transmission

documentation processes relevant to own workplace

food storage and distribution standards including the Hazard Analysis and Critical Control Point HACCP approach to food control

health surveillance system

methods of establishing field hygiene and waste facilities

pathophysiology of common communicable diseases

organisational policies and procedures

process of disease

risk management principles

time management strategies to set priorities

vector borne diseases of interest to the ADF

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 liaise and communicate with the group accurately identify hygiene risks provide accurate advice Consistency in performance Competency should be demonstrated over a minimum of two assessment occasions in an urban and a field environment

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 range of environments urban and field 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.
General environment may include	Approaches Drainage Local population Terrain Vegetation Water
Field hygiene facilities may include	Hand washing facilities Laundry facilities Shower facilities
Field waste facilities may include	Bio-hazardous waste: central collection point Dry waste: central collection point inclined plane incinerator Human waste: pan latrine portaloo shallow/deep bore latrine shallow/deep trench latrine shallow trench urinal trough/funnel urinal trench latrine Waste (grey) water: absorption trench evaporating pans herringbone drains grease trap soakage pit
Arrangements for food/water storage and handling may include	Applying the Hazard Analysis and Critical Control Point (HACCP) approach to food control Approving the use of alternative water distribution equipment during extreme emergencies Assessing environment for suitability for food preparation Assessing food handling procedures (preparation, storage, distribution) Assessing suitability and adequacy of food storage Central control point Contributing to inspection of a food preparation facility Ensuring that water sources have been surveyed Ensuring water distribution equipment is regularly surveyed by health personnel Monitoring hygiene practices of personnel during food consumption Organising regular water point survey by health personnel Recommending procedures for the maintenance of water potability Storage temperatures applied