Skip to content
WaterScape

Sample data only · nothing verified

Global learning and knowledge centre

Learn: understand the problem, discover the solution

Pick a common water problem, then work through ten structured steps from first observation to measuring success. The guidance is general and widely applicable; always check it against local health and water authority advice.

Explanation level

Plain-language steps. Switch to Detailed for technical explanations.

UNDERSTAND THE PROBLEM. DISCOVER THE SOLUTION.

Choose one of five common problems to see how it is understood, investigated and addressed.

Water shortage at a community water point

Taps or pumps that run dry, close too early or queue for hours.

  1. 1.What is the problem

    People cannot collect enough water at the point they normally use, or it runs out before everyone is served.

  2. 2.Why does it happen

    The source may be overused, the flow may have dropped, or the supply system may be interrupted.

  3. 3.Who is affected

    Households who rely on this point most, especially women and girls who often collect water, older people, people with disabilities and young children.

  4. 4.What information do we need

    How much water the point produces, how many people use it, when it is available and how the community copes now.

  5. 5.How can we investigate

    Talk with users, observe the point at busy and quiet times, and check any available records.

  6. 6.Possible solutions

    More reliable management, repairs, extra points, storage, or a rota that shares access fairly.

  7. 7.How do we implement the solution

    Agree on one or two actions, assign responsibility and set a date.

  8. 8.What materials or resources are required

    Tools and skills for repair, storage containers, record sheets and sometimes money or outside technical help. Costs vary widely by country, ask local suppliers.

  9. 9.How do we measure success

    Users wait less, the point is open for the agreed hours, and fewer households report running out.

  10. 10.What should we do next

    Keep the record, report back and decide when to review again.

Materials and costs: costs vary widely by country, so ask local suppliers, cooperatives and authorities for current prices. This page does not list costs.

Your checklist for this problem

Tick each step as you work through it. Ticks are saved on this device only.

0 of 10 steps ticked

Examples from different settings

How the same problem can look in different places. Examples are illustrative, not records of real events.

  • Rural village

    The village pump opens only in the mornings, so families who work in the fields queue after dark or go without.

  • Informal urban settlement

    A shared standpipe runs low on busy evenings, so residents agree a rota that serves households with babies first.

  • School

    The school tap runs dry at lunchtime, so staff set a time for pupils to fill bottles and check flow before the afternoon.

  • Farm

    Livestock and irrigation use cut the water left for farm households, so a farmers group schedules shared use across the season.

  • Humanitarian camp

    Water points are checked daily and queue times recorded, so coordinators can add points before crowding builds up.

Household water treatment

Practical methods households use to make drinking water safer. Each one has clear limits, so read them before you rely on a method.

No single method removes every contaminant. Follow your local health authority guidance and always read product labels. Water that looks clear can still be unsafe.

Boiling

What it is

Heating water until it reaches a rolling boil, then letting it cool in a clean, covered container. Heat inactivates most disease-causing microbes, including bacteria, viruses and parasites.

When it is appropriate

When fuel and a suitable pot are available, and the water is suspected to carry microbes. It is one of the most widely recommended household options when the source is unknown or unprotected.

Materials needed

  • A clean pot or kettle with a lid
  • A heat source you can control safely
  • A clean, covered container for cooled water
  • A clean ladle or tap for serving

Step-by-step instructions

  1. Collect water from the best source you have, and let any sediment settle if the water is cloudy.
  2. Pour clear water into a clean pot, leaving the top of the pot uncovered at first.
  3. Heat the water until large bubbles break across the whole surface: a rolling boil.
  4. Keep the water at a rolling boil for the period recommended by your local health authority.
  5. Turn off the heat and let the water cool naturally.
  6. Pour the cooled water into a clean, covered container, and keep the lid on until it is used.

How to verify the process was followed

  • A rolling boil was seen, not just small bubbles or steam at the edges.
  • The water was boiled for the period your local health guidance recommends.
  • The cooled water was moved into a clean container with a lid.
  • The container lid stayed closed between uses.

Limitations

  • Boiling does not remove chemicals such as nitrate, arsenic, fluoride or heavy metals, and it does not make salty or polluted water drinkable.
  • Boiling does not remove dirt or sediment. Let cloudy water settle or filter it first.
  • Boiled water can be recontaminated quickly if it is stored in an open or dirty container.

Common mistakes

  • Stopping at the first bubbles instead of a full rolling boil.
  • Pouring boiled water into an unwashed jug or bottle.
  • Leaving the pot uncovered after boiling while dust, insects or hands can reach the water.
  • Assuming boiled water stays safe indefinitely.

Safety precautions

  • Keep young children away from hot pots and kettles.
  • Use a stable pot on a stable surface, and turn handles inward.
  • Ventilate the cooking area when burning solid fuel.

Did I follow the steps?

Tick each step once you have done it. Ticks are kept only while this page is open.

0 of 6 steps confirmed

Filtration

What it is

Passing water through a device that traps sediment and some microbes. Filters vary widely: some remove only particles, others also reduce microbes, and some reduce specific chemicals.

When it is appropriate

When water is cloudy or contains sediment, or when a filter has been certified for the contaminants you need to reduce. Choose a product whose performance claims match your situation.

Materials needed

  • A filter that matches the manufacturer instructions for your water
  • A clean container to collect filtered water
  • Spare cartridges or replacement parts if the product needs them
  • A clean lid or cover for the filtered water

Step-by-step instructions

  1. Read the manufacturer instructions and confirm what the filter is designed to remove.
  2. Assemble the filter exactly as described, with clean hands and clean parts.
  3. Rinse or prime the filter as the instructions say before the first use.
  4. Pour water into the filter at the recommended rate, and do not force it through.
  5. Collect filtered water in a clean, covered container.
  6. Replace or clean the cartridge at the interval stated by the manufacturer, or sooner if flow slows sharply.

How to verify the process was followed

  • The filter model and its stated purpose were checked against the manufacturer label.
  • The filter was assembled and primed as instructions describe.
  • The replacement or cleaning date was written down.
  • Filtered water was stored in a covered container.

Limitations

  • A filter only does what it is designed to do. Many home filters do not reduce viruses or chemical contaminants.
  • Filters do not remove all chemicals, and no single filter removes every contaminant.
  • A worn or overused cartridge can stop working without any visible change in the water.

Common mistakes

  • Using a filter designed for sediment as if it also removes microbes.
  • Skipping cartridge replacement because the water still looks clear.
  • Filling the filter with water that has not been checked for the problem it is meant to address.
  • Cleaning the filter with unclean water or harsh products not listed by the manufacturer.

Safety precautions

  • Keep the filter and its parts clean to avoid adding contamination.
  • Do not use a filter that is cracked, leaking or has an unclear origin.
  • Follow the manufacturer for any cleaning product and rinse thoroughly.

Did I follow the steps?

Tick each step once you have done it. Ticks are kept only while this page is open.

0 of 6 steps confirmed

Chlorination

What it is

Adding a chlorine-based disinfectant to water so that a small residual remains to protect it against microbes during storage. The product label sets how it must be used.

When it is appropriate

When a product is approved by your health authority and supplied with clear label instructions for the water type you have. Chlorine is less effective in cloudy or very cold water, so clear the water first.

Materials needed

  • A chlorine product approved for drinking water in your area, with its label
  • A clean measuring tool or dropper supplied with the product
  • A clean, covered storage container
  • A clean stirrer and a suitable waiting time measured on a timer or clock

Step-by-step instructions

  1. Read the full product label and confirm it is approved for drinking water in your area.
  2. Let cloudy water settle, then pour off the clear water into a clean container.
  3. Measure the product exactly as the label directs, using the dosing tool supplied.
  4. Add the product to the water and stir it gently.
  5. Wait the contact time stated on the label before drinking.
  6. Keep the treated water in a covered container, and store the product away from children and sunlight.

How to verify the process was followed

  • The label was read and matches the water volume being treated.
  • The measuring tool was used, not guessed.
  • The contact time was observed before drinking.
  • The container lid was closed after treatment.

Limitations

  • Chlorine does not reliably kill all microbes, especially in cloudy water or where contact time is short.
  • Chlorine does not remove chemical contaminants, sediment or most unpleasant tastes.
  • Chlorine can lose strength in storage, so check the expiry date on the product.

Common mistakes

  • Estimating the amount instead of measuring it.
  • Adding more product because the water still smells or tastes unfamiliar.
  • Mixing products or using a product not approved for drinking water.
  • Drinking before the label contact time has passed.

Safety precautions

  • Store chlorine products out of reach of children and away from food.
  • Do not mix chlorine with other cleaning products, because dangerous fumes can form.
  • Wash hands after handling the product, and keep the bottle tightly closed.

Did I follow the steps?

Tick each step once you have done it. Ticks are kept only while this page is open.

0 of 6 steps confirmed

Other locally approved methods

What it is

Other methods used where they are recommended locally. Examples include solar disinfection (SODIS) in clear PET bottles, ceramic filters, and safe-storage vessels that protect water after treatment.

When it is appropriate

Only where your national or local health authority recommends the method for your conditions. SODIS needs clear bottles and strong sunlight. Ceramic filters need correct installation. Safe-storage vessels protect water after it has been treated.

Materials needed

  • Clear PET bottles for SODIS, where recommended locally, with clean labels removed
  • A ceramic filter or safe-storage vessel that meets local guidance
  • A clean surface or rack for placing bottles in sunlight, or a secure place for vessels
  • Local guidance or a supplier brochure describing use

Step-by-step instructions

  1. Confirm that the method is recommended by your local health authority for your situation.
  2. For SODIS, fill clear PET bottles with clear water and close them tightly.
  3. Place bottles on a clean surface in full sunlight for the period local guidance gives.
  4. For a ceramic filter, install and clean it exactly as the manufacturer or local programme describes.
  5. For a safe-storage vessel, clean it before use, keep it covered and use a tap or narrow opening to serve water.
  6. Record the date treatment was done, and check the equipment regularly for damage or wear.

How to verify the process was followed

  • The method is listed in local health guidance or on the product instructions.
  • SODIS bottles were clear, filled and kept in sunlight for the period given locally.
  • Ceramic filter flow and cleaning were checked against the instructions.
  • Storage vessels had a lid, a tap or narrow opening and were cleaned.

Limitations

  • SODIS does not work with cloudy or very dirty water, and it does not remove chemicals.
  • Ceramic filters vary in performance, and cracked or poorly cleaned filters may not work.
  • Safe-storage vessels protect water but do not treat it. Water must be treated first.

Common mistakes

  • Using SODIS on cloudy water or in shade.
  • Using old, scratched or colored bottles for SODIS.
  • Installing a ceramic filter without checking the instructions or leaving it uncleaned.
  • Assuming a storage vessel makes untreated water safe.

Safety precautions

  • Handle hot bottles and vessels carefully after sunlight exposure.
  • Keep vessels out of reach of animals and small children.
  • Follow any local advice about the source before using these methods.

Did I follow the steps?

Tick each step once you have done it. Ticks are kept only while this page is open.

0 of 6 steps confirmed

Safe water storage

Treated water can become unsafe again if it is stored badly. Keep these habits in place:

  • Use clean containers with lids that close fully.
  • Choose containers with a narrow neck or a tap, so hands and cups stay out of the water.
  • Keep a dedicated dipper or cup and do not put hands into the water.
  • Wash containers regularly with clean water and soap, then rinse well.
  • Keep containers off the ground, away from animals, latrines and chemicals.

Water contamination awareness

Water can become contaminated along several pathways, including:

  • Flooding that carries waste into wells, springs and taps.
  • Latrines or drains placed close to wells or boreholes.
  • Livestock that drink from, or wash near, the source.
  • Runoff from farms, roads, rubbish or waste sites.
  • Damaged or leaking pipes, tanks and covers.

Warning signs and their limits

Cloudiness, odour, an unusual taste or illness in several people can signal a problem. Their absence does not prove water is safe. Clear water is not necessarily safe, and treatment is still needed if the source is doubtful. Report unexplained illness to your local health service, and seek medical care promptly if anyone is seriously unwell.

Knowledge library

Search or filter general resources on water access, quality, treatment and management. Guidance is general; follow national and local authority advice.

Explanation level

Plain-language explanations. Switch to Detailed for technical notes.

Category

Showing 17 of 17 resources.

  • Established knowledgeWater access

    What counts as a protected water source

    What you will learn

    • Tell apart protected and unprotected sources
    • Explain why the structure of a source matters

    A protected source is built or managed so that runoff, animals and waste are kept away from the water. Protection lowers the risk of contamination but does not by itself prove that the water is safe to drink.

    Practical example: A community inspects its well and finds a loose lid, a cracked apron and a latrine uphill from the well. The committee repairs the lid and apron first and asks the health service about testing.

  • Emerging researchWater access

    Time spent collecting water and why it matters

    What you will learn

    • Describe how collection time is measured
    • Recognise why methods change the result

    Time spent collecting water is often used as a measure of access, but studies count it in different ways. Time, distance and reliability of supply all shape how easily people can meet their needs.

    Practical example: A water committee times queues at the tap at three times of day and compares the results with a household survey, noting where the two disagree.

  • RecommendationWater access

    Making water points reachable for everyone

    What you will learn

    • Identify who may struggle to reach a water point
    • Plan simple design changes that include them

    Water points should be placed and designed so that women, girls, older people and people with disabilities can reach and use them safely. Lighting, short routes and taps at a reachable height are simple features that make a real difference.

    Practical example: A committee moves a standpipe closer to the homes of older residents and adds lighting on the path to the tap.

  • Established knowledgeWater quality

    Three families of water quality indicators

    What you will learn

    • Name the three main families of indicators
    • Match each family to the question it answers

    Water quality is judged using microbiological, chemical and physical indicators. Each family asks a different question and needs different tests.

    Practical example: A school sees a cloudy tank and arranges a microbiological test, because cloudiness alone does not show whether germs are present.

  • Established knowledgeWater quality

    Why clear water can still be unsafe

    What you will learn

    • Explain why appearance is not a reliable test
    • Identify when to seek a laboratory test

    Many harmful microbes and some chemicals cannot be seen, smelled or tasted. Clear, pleasant water can still carry risk, so appearance should never be the only check.

    Practical example: A household notices its water looks clear, but a neighbour reports illness. The household asks the local health service to arrange a test rather than relying on how the water looks.

  • RecommendationWater treatment

    Boiling water at home

    What you will learn

    • Describe how to boil and store water safely
    • Explain what boiling does not remove

    Bringing water to a rolling boil and then cooling it in a clean, covered container is a widely recommended way to make water safer to drink when a safer source is not available. Boiling kills most germs but does not remove chemicals or sediment.

    Practical example: Before drinking, a family brings water to a rolling boil, lets it cool in a covered jug kept clean, and serves it with a dedicated cup.

  • RecommendationWater treatment

    Household filters and what they can and cannot remove

    What you will learn

    • Read what a filter is certified to remove
    • Keep a filter working as designed

    Filters can remove some microbes, sediment or specific chemicals, depending on their design. Each product has its own limits, so the manufacturer instructions define what it does.

    Practical example: A school checks a filter data sheet before buying, replaces cartridges on the schedule in the manual and keeps boiling advice in place where the filter does not cover the risk.

  • RecommendationWater treatment

    Chlorine products: follow the label

    What you will learn

    • Explain why the product label is the reference
    • Recognise when water should be clarified first

    Chlorine-based disinfectants can help make water safer when used exactly as the product label instructs. Dose and contact time vary between products, so the label and local health advice are the only correct guide.

    Practical example: A community health worker shows volunteers how to read a product label and asks the health service to confirm the approach before use.

  • Established knowledgeWater sanitation

    Handwashing with soap as a water-related practice

    What you will learn

    • Name the critical handwashing moments
    • Explain why observation matters when measuring practice

    Handwashing with soap at key moments breaks the path of many diseases linked to unsafe water and poor sanitation. It needs water access, so it links water supply directly to health.

    Practical example: A school places a handwashing station by the classroom door, with soap and a clear reminder at child height.

  • RecommendationWater sanitation

    Keeping excreta away from water sources

    What you will learn

    • Describe how siting protects water sources
    • Recognise why local conditions decide the design

    Latrines and septic systems should be sited and built so that waste cannot reach drinking water, including through flooding or seepage. Local soil, groundwater and flood conditions decide the right design.

    Practical example: Before a new latrine block is built, a team checks flood records and the slope of the land, and places the block downhill from no water source.

  • RecommendationWater conservation

    Finding and fixing household leaks

    What you will learn

    • Use a meter check to spot hidden leaks
    • Know when to call a qualified plumber

    Small leaks from taps, cisterns and pipes can waste a surprising amount of water over time, and fixing them is often inexpensive. Checking regularly is a simple habit for any household.

    Practical example: A family notices the water meter moving at night, finds a running cistern and replaces its flap valve with help from a local plumber.

  • Established knowledgeWater infrastructure

    Preventive maintenance for hand pumps

    What you will learn

    • Plan a simple inspection routine
    • Explain how a maintenance log supports repairs

    Hand pumps last longer when they are checked on a schedule and small faults are fixed early. A simple maintenance log turns repairs from emergencies into routine work.

    Practical example: A village records each fault in a shared logbook and notices the same washer failing every dry season, so it stocks spares before the season starts.

  • Emerging researchClimate and water

    Planning for rainfall variability

    What you will learn

    • Explain why one forecast is not enough
    • Use local records to test planning assumptions

    Rainfall is becoming harder to predict in many places, and research is still refining how climate change affects local water availability. Planning that tests several scenarios is more useful than relying on a single forecast.

    Practical example: A village water committee reviews its dry-season records and identifies which months need extra storage.

  • RecommendationAgriculture and irrigation

    Scheduling irrigation by soil moisture

    What you will learn

    • Explain why timing matters as much as amount
    • Name the trade-offs of drip and targeted methods

    Watering when the soil needs it, rather than on a fixed calendar, reduces wasted water and can protect crops from drought stress and waterlogging. Drip and targeted methods deliver water closer to roots where they suit the crop and local conditions.

    Practical example: A farmers group checks soil moisture before each watering and skips a session after rain, which saves pumping time and fuel.

  • Established knowledgeCommunity development

    Water committees with clear, written rules

    What you will learn

    • Describe the roles a water committee needs
    • Explain why transparency keeps facilities working

    A water committee works best when its roles, fees, repair duties and decision steps are written down and shared with users. Transparent rules make disputes easier to resolve and help keep facilities in good repair.

    Practical example: A committee posts its fee schedule, repair fund balance and complaint procedure on the community notice board each month.

  • Emerging researchWater technology

    Low-cost water sensors and their limits

    What you will learn

    • Explain what sensors can and cannot tell you
    • Describe why calibration matters

    Low-cost sensors can help communities notice changes in flow, level or basic quality between laboratory tests. Their readings need checking because accuracy varies with design, calibration and conditions.

    Practical example: A community installs a flow sensor on its tank and checks its readings against manual measurements every month.

  • Emerging researchResearch and innovation

    Community-led monitoring and data quality

    What you will learn

    • Describe how participatory monitoring works
    • Name the steps that protect data quality and consent

    When community members help collect water data, problems can be spotted sooner and results are easier to understand. Data quality depends on clear methods, training and agreed consent.

    Practical example: Residents record queue times on a shared form, and a researcher checks a sample of entries against timed observations.

Water conservation

Practical ways to use less water in three settings. Keep essential uses such as drinking, cooking and handwashing protected.

Household

  • Check taps, pipes and cisterns for drips, and fix them promptly.
  • Pour from a covered container rather than leaving taps running.
  • Reuse water only where it is clean and safe to do so, such as for watering plants.

Agriculture

  • Water when the soil needs it, using soil checks and local advice.
  • Choose methods that suit the crop, such as drip irrigation where it fits.
  • Maintain pumps, filters and pipes so that water is not lost to leaks.

Institutions (schools, clinics, offices)

  • Audit taps, toilets and cisterns for leaks and fix them on a schedule.
  • Protect essential uses such as handwashing and clinical hygiene. Do not cut them to save water.
  • Train staff and students so conservation becomes a routine habit.

Access solutions and emergency guidance

General options for reaching water, and what to do if a supply may be unsafe. Local authority advice always comes first.

Access solutions

  • Community water points with a clear rota and fair queueing.
  • Shared storage that lets households buy in larger amounts, where that is safe and affordable.
  • Rainwater collection where it suits local rainfall and is maintained with care.
  • Local suppliers you can ask about where water comes from and how it is treated.

Emergency guidance

  • Follow advice from your national or local health and water authority first.
  • If water may be unsafe, bring it to a rolling boil, cool it in a clean covered container and use it for drinking and food preparation. Boiling does not remove chemical contamination.
  • Stop using a source that shows visible contamination or is linked to illness, and report it.
  • Seek medical care urgently if anyone has severe or ongoing vomiting or diarrhoea, or signs of dehydration.

This guidance does not replace local advice or medical care.

References and where to go next

These are the organisations whose published guidance this material is meant to point towards. The links open each organisation's own pages, which change over time. Always check the current edition and your national or local authority's rules, because standards, treatment advice and testing requirements differ between countries.

Review status: this learning content is general information written for WaterScape. It has not been reviewed by a public-health or water-safety professional, and it is not an official statement from any organisation listed above. Boiling, filtration and chlorination each address different problems and none removes every chemical contaminant. If you suspect contamination, contact your local health or water authority and arrange laboratory testing.

Share WaterScape

Loading link…

Built with