TE0302 : Flushing, Disinfection & Bacteriological Tests

This practical and highly-interactive course includes various practical sessions and exercises. Theory learnt will be applied using our state-of-the-art simulators. 

 

This course is designed to provide participants with a detailed and up-to-date overview of Flushing, Disinfection & Bacteriological Tests. It covers the water quality standards and regulations, water treatment processes and types of water contaminants; the water treatment plant layout and health impact of contaminated water; the importance of flushing and cleaning in water systems; planning a flushing operation and timing and frequency of flushing and regulatory considerations for flushing; the methods of flushing water systems, flushing for contaminant removal and flushing equipment and tools; ensuring safety during flushing operations and protecting workers and the public; and monitoring system pressure during flushing and the risk mitigation strategies. 

 

Further, the course will also discuss the importance of disinfection in drinking water including chlorine and chlorine compounds, UV disinfection and ozone disinfection; maintaining disinfectant residuals in distribution systems and measuring residual chlorine levels; the effects of residual chlorine on water taste and odor and regulatory requirements for residual levels; monitoring and controlling disinfection through online analyzers for residual detection, adequate disinfection throughout the system; and troubleshooting disinfection issues. 

 

During this interactive course, participants will learn the importance of bacteriological testing, sampling techniques and laboratory techniques for bacteriological testing; the bacteriological results, monitoring bacteriological quality and regulatory standards for bacteriological testing; flushing and disinfection with bacteriological monitoring and maintaining and monitoring post-disinfection; and the advanced bacteriological testing techniques, emergency response and contingency planning.