Evidence required to demonstrate competence in this unit must be relevant to and satisfy all of the requirements of the elements and performance criteria and include knowledge of: food safety standards including: food storage and distribution standards hazard analysis and critical control points (HACCP) approach to food control legal rights and responsibilities methods of establishing field hygiene and waste facilities principles and techniques associated with: establishing key performance indicators leading people making decisions preparing tasking schedules and plans team leadership management time management strategies to set priorities process of disease including the causes of disease transmission relevant administrative procedures relevant legislation, and organisational policies and procedures risk management principles role and capabilities of other health care providers including: relevant environmental health personnel scheduling resources tasking must include one or more of the following: applying the permethrin protection system assisting in ongoing health threat assessment and health surveillance collecting water samples for laboratory analysis contributing to epidemiologic quick assessment of disease contributing to organisational compliance with work health and safety (WHS) and industrial hygiene policy/procedure coordinating field waste management implementing strategies to control transmission of disease inspecting and monitoring water distribution for safe water handling practices monitoring food hygiene and preventing transmission of disease via ingested sources operating pesticide dispersal equipment performing a water quality survey of an established water distribution point performing chlorine dosing of water at the point of supply. |