1.2.3 Structure of the Guidelines
The remainder of this document is divided into five parts.
Part I deals with the management of drinking water quality.
Chapter 2 summarises a preventive strategy for the management of drinking water quality. It outlines a Framework for developing the approach; explains the need for water suppliers to work in partnership with other agencies in implementing the Framework; describes the purpose, structure, benefits and application of the Framework; and illustrates how the Framework is related to other management approaches such as Hazard Analysis Critical Control Point (HACCP) and ISO 9001.
Chapter 3 details the 12 elements of the Framework.
Chapter 4 considers how the Framework can be applied to small water supplies.
Part II considers the characteristics of water.
Chapters 5–7 present overviews of the microbial, physical and chemical, and radiological characteristics, respectively, that determine water quality.
Chapter 8 provides information on chemicals commonly used in treatment of drinking water and how they affect water quality.
Part III considers the monitoring of the drinking water system.
Chapter 9 provides an overview of monitoring.
Chapter 10 details monitoring procedures for specific characteristics in drinking water.
Part IV presents information sheets for disinfection of drinking water, sampling and statistics.
Part V presents fact sheets on a wide range of individual water quality characteristics, arranged by category and alphabetically within each category. Each fact sheet contains, where appropriate, the guideline values (aesthetic or health-based, or both) and their derivation, a general description of the characteristic, typical values in Australian drinking water, methods for removing the characteristic from drinking water, measurement techniques and health considerations.
An Appendix gives additional guidance on certain elements of the Framework for Management of Drinking Water Quality. The Appendix is located at the end of the Guidelines, together with a glossary.
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