AUBF - Laboratory Safety Hazards

1. Biologic

2. Sharps

3. Chemical

4. Radioactive

5. Electrical

6. Fire/Explosive

7. Physical

Type of Safety Hazards (7)

Biologic

[Type of Safety hazard] Source: Infectious agents

Sharps

[Type of Safety hazard] Source: Needles, lancets, broken glass

Chemical

[Type of Safety hazard] Source: Preservatives and reagents

Radioactive

[Type of Safety hazard] Source: Equipment and radioisotopes

Electrical

[Type of Safety hazard] Source: Ungrounded or wet equipment; frayed cords

Fire/Explosive

[Type of Safety hazard] Source: Open flames, organic chemicals

Physical

[Type of Safety hazard] Source: Wet floors, heavy boxes, patients

Biologic

[Type of Safety hazard] Possible injury: Bacterial, fungal, viral, or parasitic infections

Sharps

[Type of Safety hazard] Possible injury: Cuts, punctures or blood borne pathogen exposure

Chemical

[Type of Safety hazard] Possible injury: Exposure to toxic carcinogenic, or caustic agents

Radioactive

[Type of Safety hazard] Possible injury: Radiation exposure

Electrical

[Type of Safety hazard] Possible injury: Burns or shock

Fire/Explosive

[Type of Safety hazard] Possible injury: Burns or dismemberment

Physical

[Type of Safety hazard] Possible injury: Falls, sprains, or strains

Chain of infection

is the understanding how microorganism are transmitted that is essential to preventing infection and requires a continuous link between source, mode of transmission, and susceptible host.

Infection control

is the developed procedures to control and monitor infections occurring within worker facilities.

1. Infectious agent

2. Reservoir

3. Portal of exit

4. Mode of transmission

5. Portal of entry

6. Susceptible host

6 Components of Chain of Infection

Infectious agent

Chain of infection that consists of bacteria, fungi, parasites, and viruses. This is otherwise known as the causative agent of the different diseases.

Reservoir

Chain of infection to which is the location of potentially harmful microorganisms. It is the place where the infectious agent can live and possible multiply.

Portal of Exit

Chain of infection to which is the way to exit the reservoir to continue the chain of infection. This can be through the mucous membranes of the nose, mouth, and eyes, and in blood or other body fluids.

Mode of transmission

Chain of infection to which is the way to reach a susceptible host.

Portal of entry

Chain of infection to which is a means to enter the system of a susceptible host which includes the mucous membranes of the nose, mouth, and eyes, breaks in the skin, and open wounds.

Susceptible host

Chain of infection that can be another patient during invasive procedures, visitors, and healthcare personnel when exposed to infectious specimens or needle-stick injuries. Immuno-compromised patients, new born and infants, and the elderly are often more susceptible hosts. Stress, fatigue, and lack of proper nutrition depress the immune system and contribute to the susceptibility of patients and health-care providers.

Proper hand hygiene

Best way to break chain of infection

Universal Precautions (UP)

A set of guidelines published by OSHA that require the employer and the employee to assume that all human blood and body fluids are infectious for blood-borne pathogens and recommends wearing of gloves and face shields when collecting or handling blood and body fluids contaminated with blood

Body Substance Isolation (BSI)

An infection control concept and practice that assumes that all body fluids are potentially infectious and so personnel should wear gloves at all times when encountering moist body substances.

Do not recommend hand washing after removal of gloves

Major disadvantage of BSI guidelines

Standard Precautions

A combination of Universal Precautions and Body Substance Isolation guidelines; used in hospitals for the care of all patients by Healthcare Infection Control Practices Advisory Committee (HICPAC).

Hand hygiene

[Standard Precautions] It includes both hand washing and the use of alcohol-based antiseptic cleansers

Gloves

[Standard Precautions] It must be worn all the times and regularly change it when needed or in between patients. Always sanitize your hands immediately after glove removal to avoid transferring microorganisms to other patients or environments.

Mouth, nose, and eye protection

[Standard Precautions] Wear a mask and eye protection or a face shield to protect mucous membranes of the eyes, nose, and mouth during procedures and patient care activities.

Laboratory gown

[Standard Precautions] Use to protect skin and to prevent soiling of clothing during procedures and patient care activities.

Patient care equipment

[Standard Precautions] Ensure that reusable equipment is not used for the care of another patient until it has been cleaned and reprocessed appropriately. Ensure that single-use items are discarded properly.

Environmental control

[Standard Precautions] Ensure that the hospital has adequate procedures for the routine care, cleaning, and disinfection of environmental surfaces, beds, bedrails, bedside equipment, and other frequently touched surfaces

Linen

[Standard Precautions] Handle, transport, and process this which is soiled with blood, body fluids, secretions, and excretions in a manner that prevents skin and mucous membrane exposures and clothing contamination and that avoids the transfer of microorganisms to other patients and environments.

Occupational health and blood-borne pathogens

[Standard Precautions] Take care to prevent injuries when using needles, scalpels, and other sharp instruments or devices; when handling sharp instruments after procedures; when cleaning used instruments; and when disposing of used needles.

Patient placement

[Standard Precautions] Place a patient in a private room who contaminates the environment or who does not (or cannot be expected to) assist in maintaining appropriate hygiene or environment control

Respiratory hygiene/Cough etiquette

[Standard Precautions] Offer masks to coughing patients, distance symptomatic patients from others, and practice good hand hygiene to prevent the transmission of respiratory pathogens.