Safety in the Clinical Laboratory

Potentially harmful organisms

The process by which microorganisms are transmitted from one person to another

It is essential in preventing the spread of infection

Source, mode of transmission, and susceptible host

Inhalation, ingestion, and direct inoculation or skin contact

Infectious agent, reservoir, portal of exit, mode of transmission, portal of entry, and susceptible host

Infectious agent

Reservoir

Portal of exit

Mode of transmission

Portal of entry

Susceptible host

Personal protective equipment, proper handwashing, and disposal of biological wastes

Gloves, fluid-resistant laboratory gowns, eye and face shields, and countertop shields

A new set of gloves (according to the provided notes, this is not applicable in the Philippines)

Hand contact

Handwashing

o Wet hands with warm water
o Apply antimicrobial soap
o Rub to form lather, create friction, and loosen debris
o Thoroughly clean between fingers, including thumbs, under fingernails
and rings, and up to the wrist for at least 15 (or 20) seconds
o Rinse hands in a downward position
o Dry with a paper towel
o Turn off faucets with a clean paper towel to prevent contaminations
o And don’t forget the handwashing song: Happy Birthday (sung twice)

At least 15–20 seconds

Wash hands with soap and water

Apply an alcohol-based hand rub, such as sanitizer

In appropriate containers labeled with the biohazard symbol

Fluorescent orange

Pour it into a laboratory sink while avoiding splashing, then flush with water

As non-biologically hazardous waste

Daily

1:5 or 1:10 dilution of sodium hypochlorite

Many or most pathogenic microorganisms, except bacterial spores

Mix 1 part sodium hypochlorite with 9 parts water

1 month

Disinfection of countertops and spills

A plain trefoil consisting of three equally overlapping circles, with the overlapping parts erased

A trefoil

Equal to half the radius of the three circles

Sharp objects such as needles, lancets, and broken glassware

In puncture-resistant containers

Red

In their collection trays

Report it to the supervisor

When procedures involving radioisotopes are performed

It presents a danger to the fetus

Store used radioactive material in a locked, marked room until the background count is down to 10 half-lives for radioiodine

Flush the affected area with large amounts of water for at least 15 minutes, then seek medical attention

Wash the eyes thoroughly with running water for 15 minutes

No. Do not neutralize chemicals on the skin

Neutralize the acid, then soak it up using wet rags or spill pillows

Always add acid to water

To avoid sudden splashing

An explosion can occur

National Fire Protection Association

To classify the severity of hazards using numbers from 0 to 4

No or minimal hazard

Slight hazard

Moderate hazard

Serious hazard

Extreme or severe hazard

4

You Were Born Right: Yellow, White, Blue, Red

No SMS Ex’s

Operate equipment with wet hands

To prevent electric shock

Never touch the person or the equipment involved

Safety cabinets and explosion-proof refrigerators in a remote area

Wrap the person in a blanket to smother the flames

At least annually

Rescue, Alarm, Contain, Extinguish/Evacuate

Rescue anyone in immediate danger

Activate the institutional fire alarm system

Close all doors to potentially affected areas

Attempt to extinguish the fire if possible, then exit the area

Pull, Aim, Squeeze, Sweep

Pull the pin

Aim at the base of the fire

Squeeze the handles

Sweep the nozzle from side to side

Fires involving ordinary combustibles such as paper, cloth, rubbish, plastic, and wood

Water, dry chemical, and loaded steam

Fires involving flammable liquids such as grease, gasoline, paints, and oil

Dry chemical, carbon dioxide, halon, and foam

Fires involving electrical equipment and motor switches

Dry chemical, carbon dioxide, and halon

Fires involving flammable metals such as mercury, magnesium, sodium, and lithium

Metal X, sand, and dry powder

Firefighters or trained personnel only

Detonation or arsenal fires

Allow them to burn out and protect nearby materials

Fires involving cooking media such as grease, oils, and fats

Liquid designed to prevent splashing and cool the fire

Water

Dry chemical (ABC)

Carbon dioxide (BC) and halon (BC)

Class D and Class E

Dry chemical extinguisher (ABC)

- Avoid running in rooms and hallways
- Watch for wet floors
- Bend knees when lifting heavy objects
- Keep long hair pulled back
- Avoid dangling jewelry
- Maintain clean, organized work area
- Wear closed-toe shoes

Work-related hazards that include strain due to repeated positions

Hazards caused by extremely low temperatures

Hazards associated with equipment such as centrifuges, refrigerators, autoclaves, homogenizers, and glassware

Aerosols

Aerosols