Unit of competency Outline
Date retreived
23/07/2026 12:37 PM AWST
23/07/2026 12:37 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Conduct a field hygiene survey
Conduct a field hygiene survey
Unit of competency
National Code
DEFPH010A
DEFPH010A
State Code
AVV72
AVV72
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
Field of Education
061303 - Environmental Health
Original Release Date
Nominal Hours
0
Description
This unit covers the competency required to conduct a field hygiene survey within the Australian Defence Force (ADF).
Notes
Elements and Performance Criteria
1. Determine field hygiene survey requirements
- 1.1 Relevant personnel are liaised with, to gain support for survey activities.
- 1.2 Scope of survey is determined in line with organisation’s planned activities and operational requirements.
- 1.3 Local area of responsibility is clarified to establish survey area boundary.
- 1.4 Current data relevant to survey requirements is identified, sourced and evaluated to establish a point of reference and comparison.
- 1.5 Equipment required to perform survey is made ready.
- 1.6 Methods of data collection are identified in line with organisation’s planned activities and operational requirements.
2. Perform field hygiene survey
- 2.1 General environment is inspected for its sanitary condition and areas of general hygiene risk.
- 2.2 Organisation’s location and siting are assessed against factors affecting camp site selection.
- 2.3 Layman’s assessment is made of buildingintegrity and suitability for use and habitation.
- 2.4 Presence of disease vectors, vermin and insects is assessed.
- 2.5 Requirement for, location, condition and suitability of field hygiene facilities are assessed.
- 2.6 Requirement for, positioning, type and operation of field waste facilities are assessed.
- 2.7 Positioning and arrangements for food/water storage and handling facilities are assessed to ensure they optimise the safety of food/water distribution.
- 2.8 Compliance with and monitoring of WHS practices are assessed.
- 2.9 Recommendations on action needed to correct any deficiencies observed during the survey are determined.
3. Report field hygiene survey findings
- 3.1 Assessment findings are recorded in accordance with organisational policy
- 3.2 Assessment findings are communicated to relevant personnel along with recommendations on action needed to correct any deficiencies.
- 3.3 Assessment findings are demonstrated to relevant personnel to impart understanding of recommendations as they apply to specific locations and facilities within the organisation.
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.
Equipment may include:
Environmental monitoring devices
Vector surveillance devices
Methods of data collection may include:
Document search
Inspection
Interview
Requests for information
Survey
General environment may include:
Approaches
Drainage
Local population
Terrain
Vegetation
Water
Factors affecting camp site selection may include:
Avoiding areas close to towns or villages in developing countries
Avoiding broken ground, river banks or the shores of lakes or swamps
Avoiding recently vacated sites
Camp front that faces the prevailing wind
Considering a site for possible expansion of facilities
Placing sanitary facilities downwind of camp preferably not more than 100 metres or less than 30 metres from sleeping accommodation
Placing sleeping accommodation in the front of camp, cooking and messing facilities to the side or rear
Running water supply (desirable)
Sealed roads (desirable)
Selecting high ground that is well grassed, if possible, and of good natural drainage
Tented accommodation must be trenched and drained
Layman’s assessment may include:
Ability to withstand a storm or earthquake
Determining the materials used in constructing the building (e.g. asbestos)
Likelihood of collapse
Protection from weather or flooding
Providing appropriate access and egress
Suited to the purpose for which they are being used
Ventilation
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
trench latrine
trough/funnel urinal
Waste (grey) water:
absorption trench
evaporating pans
grease trap
herringbone drains
soakage pit
Arrangements for food/water storage and handling may include:
Applying the Hazard Analysis and Critical Control Point (HACCP) approach to food control
Applying storage temperatures
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 food storage
Central control point
Contributing to inspection of a food preparation facility
Ensuring water distribution equipment is regularly surveyed by health personnel
Ensuring water sources have been surveyed
Monitoring hygiene practices of personnel during food consumption
Organising regular water-point survey by health personnel
Recommending procedures for the maintenance of water potability
Equipment may include:
Environmental monitoring devices
Vector surveillance devices
Methods of data collection may include:
Document search
Inspection
Interview
Requests for information
Survey
General environment may include:
Approaches
Drainage
Local population
Terrain
Vegetation
Water
Factors affecting camp site selection may include:
Avoiding areas close to towns or villages in developing countries
Avoiding broken ground, river banks or the shores of lakes or swamps
Avoiding recently vacated sites
Camp front that faces the prevailing wind
Considering a site for possible expansion of facilities
Placing sanitary facilities downwind of camp preferably not more than 100 metres or less than 30 metres from sleeping accommodation
Placing sleeping accommodation in the front of camp, cooking and messing facilities to the side or rear
Running water supply (desirable)
Sealed roads (desirable)
Selecting high ground that is well grassed, if possible, and of good natural drainage
Tented accommodation must be trenched and drained
Layman’s assessment may include:
Ability to withstand a storm or earthquake
Determining the materials used in constructing the building (e.g. asbestos)
Likelihood of collapse
Protection from weather or flooding
Providing appropriate access and egress
Suited to the purpose for which they are being used
Ventilation
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
trench latrine
trough/funnel urinal
Waste (grey) water:
absorption trench
evaporating pans
grease trap
herringbone drains
soakage pit
Arrangements for food/water storage and handling may include:
Applying the Hazard Analysis and Critical Control Point (HACCP) approach to food control
Applying storage temperatures
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 food storage
Central control point
Contributing to inspection of a food preparation facility
Ensuring water distribution equipment is regularly surveyed by health personnel
Ensuring water sources have been surveyed
Monitoring hygiene practices of personnel during food consumption
Organising regular water-point survey by health personnel
Recommending procedures for the maintenance of water potability
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Assessment must confirm the ability to:
liaise with the organisation to gain support for survey activities
accurately identify hygiene risks and to identify actions to correct deficiencies
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
range of environments (urban and field)
relevant organisational policies and procedures
Assessment must confirm the ability to:
liaise with the organisation to gain support for survey activities
accurately identify hygiene risks and to identify actions to correct deficiencies
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
range of environments (urban and field)
relevant organisational policies and procedures
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BBC75 | DEFPHL010 | Conduct a field hygiene survey | Unit of competency |
