Saturday, March 11, 2017

SAFETY MANAGEMENT: Hazards inside the laboratory







As Medical Technologists. we face potential threats to our health, and so we have safety measures and protocols to be followed. below are some examples of hazards inside the laboratory:


SAFETY HAZARDS


These are the most common and will be present in most workplaces at one time or another. They include unsafe conditions that can cause injury, illness and death. Safety Hazards include:

  •  Spills on floors or tripping hazards, such as blocked aisles or cords running across the floor 
  •  Electrical hazards like frayed cords, missing ground pins, improper wiring
  • Confined spaces









BIOLOGICAL HAZARDS: 


Associated with working with animals, people, or infectious plant materials. Work in schools, day care facilities, colleges and universities, hospitals, laboratories, emergency response, nursing homes, outdoor occupations, etc. may expose you to biological hazards. Types of things you may be exposed to include: 
  • Blood and other body fluids
  • Fungi/mold 
  • Bacteria and viruses 
  • Plants 
  • Insect bites 
  • Animal and bird droppings 







PHYSICAL HAZARDS: 
Are factors within the environment that can harm the body without necessarily touching it. Physical Hazards include:
  • Radiation: including ionizing, nonionizing (EMF’s, microwaves, radiowaves, etc.) 
  • High exposure to sunlight/ultraviolet rays 
  • Temperature extremes – hot and cold
  • Constant loud noise



 CHEMICAL HAZARDS: 
Are present when a worker is exposed to any chemical preparation in the workplace in any form (solid, liquid or gas). Some are safer than others, but to some workers who are more sensitive to chemicals, even common solutions can cause illness, skin irritation, or breathing problems. Beware of: 

  • Liquids like cleaning products, paints, acids, solvents – ESPECIALLY if chemicals are in an unlabeled container! 
  • Vapors and fumes that come from welding or exposure to solvents 
  • Gases like acetylene, propane, carbon monoxide and helium 
  • Flammable materials like gasoline, solvents, and explosive chemicals. 
  • Pesticides

ERGONOMIC HAZARDS:
Occur when the type of work, body positions and working conditions put strain on your body. They are the hardest to spot since you don’t always immediately notice the strain on your body or the harm that these hazards pose. Shortterm exposure may result in “sore muscles” the next day or in the days following exposure, but long-term exposure can result in serious long-term illnesses. Ergonomic Hazards include: 

  • Improperly adjusted workstations and chairs 
  • Frequent lifting 
  • Poor posture 
  • Awkward movements, especially if they are repetitive 
  • Repeating the same movements over and over 
  • Having to use too much force, especially if you have to do it frequently 
  • Vibration 

reference; https://www.osha.gov/OshDoc/data_General_Facts/FireSafetyN.pdf

FIRE PREVENTION

Fire is a chemical reaction that requires three elements to be present for the reaction to take place and continue. The three elements are: Heat, or an ignition source, Fuel, Oxygen. These three elements typically are referred to as the “fire triangle.” Fire is the result of the reaction between the fuel and oxygen in the air. 
Fire Classifications

Fires are classified as A, B, C, D or K based on the type of substance that is the fuel for the fire, as follows: 
Class A—fires involving ordinary combustibles, such as paper, trash, some plastics, wood and cloth. A rule of thumb is if it leaves an ash behind, it is a Class A fire. 
Class B—fires involving flammable gases or liquids, such as propane, oil and gasoline 
Class C—fires involving energized electrical components 
Class D—fires involving metal. A rule of thumb is if the name of the metal ends with the letters “um,” it is a Class D fire. Examples of this are aluminum, magnesium, beryllium and sodium. Class D fires rarely occur in the roofing industry. 
Class K—fires involving vegetable or animal cooking oils or fats; common in commercial cooking operations using deep fat fryers 



https://www.osha.gov/dte/grant_materials/fy09/sh-18796-09/fireprotection.pdf

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