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Current NSW food laws require certain food businesses to have at least one trained food safety supervisor by 1 October 2011. All food businesses that do not meet the exemption requirements outlined by the NSW Food Authority and process and sell ready to eat potentially hazardous that is not in the suppliers’ original packaging are subject to these new laws. The food safety supervisor needs to receive accredited training from a registered training organisation recognised by the NSW Food Authority.
It is essential that your business notifies council with the details of your food safety supervisor as soon as possible. Participants will also receive a NSW Food Authority Food Safety Supervisor (FSS) certificate. This course is delivered under a partnership agreement with Training Course Professionals (RTOID:91118). We deliver Food Safety Supervisor training for groups in our Sydney Training Centre or we can come to you and provide in house training at your location.
Conveniently located, our training centre gives students access to a range of transport options. Food Safety Plan228 Supervision activa Programa comprensivo de inocuidad de los alimentos: –El supervisor es responsable de monitorear que se cumplan las practicas de manipulacion segura de los alimentos.
Food Safety Plan229 Factores de riesgo para la transmision de enfermedades a traves de alimentos La Administracion de Alimentos y Drogas de los Estados Unidos (FDA) ha identificado cinco factores de riesgo que contribuyen a la mayoria de enfermedades transmitidas por los alimentos: -Proveedores no aprobados de alimentos. Food Safety Plan232 Requisitos del Programa Enfoquese en los empleados, los establecimientos, y el equipo. Food Safety Plan233 1: Conduzca un analisis de peligros Identifique los peligros asociados con elementos especificos del menu. Food Safety Plan234 2: Determine los Puntos Criticos de Control (PCC) Un punto de control es cualquier punto, paso o procedimiento donde factores biologicos, fisicos o quimicos pueden ser controlados. Food Safety Plan235 3: Establezca limites criticos Este paso incluye establecer criterios que se deben cumplir para prevenir, eliminar o reducir el peligro identificado previamente en el PCC. Food Safety Plan237 5: Establezca acciones correctivas La accion correctiva se enfoca en que hacer cuando los alimentos no cumplen con su limite critico. Food Safety Plan240 Manejo de Crisis Situaciones de crisis incluyen: –Brotes de enfermedades transmitidas por los alimentos.
El aseguramiento de la inocuidad de los Alimentos va en beneficio de la salud publica, la sanidad agropecuaria y el comercio leal y equitativo.
El ABC de la Ley de Modernizacion en Inocuidad Alimentaria Food Safety Modernization Act - FSMA Dr. Buenas Practicas de Manufactura Gerencia de Elaboradoras de Alimentos Fernando Perez Munoz. Valencia, Julio 2006 SISTEMA DE ANALISIS DE PELIGROS Y PUNTOS DE CONTROL CRITICOS (HACCP) Lic Helen Rivero. SALUD OCUPACIONAL Y SISTEMAS DE GESTION EN SEGURIDAD DIRECTRICES PARA LA IMPLEMENTACION NTC OHSAS 18001. Published by Sarah Foster on October 17, 2011 in Food Safety, Food Safety Humour, Food Service Training and Kitchen Hazard Prevention. When people hear about food safety, their minds automatically go to food poisoning or spoiled and mishandled food but dangers aren’t just inside of the food; they’re hidden all over the kitchen. Think about the last time you cut your finger on a knife while either cooking or trying to open a package. In a home kitchen, the live and learn technique usually works great but when you’re working with many people in a hot and sometimes cramped professional kitchen, the percentage of having any kind of accident increases enormously. Anyone who’s worked behind the scenes of a catering business or inside of a professional kitchen knows that when the mealtime crowd rushes in, the hectic pace in the kitchen also speeds up. Some of the most common kitchen accidents are caused by fires, electrical appliances, steam, oil, hazardous materials and hard to reach places. Fires – This is one of the more obvious hazards since stoves and ovens are always lit with fires and yet, it’s one of the biggest accidents to happen in the kitchen! Electrical Appliances – Faulty or frayed wiring, burned out sockets or old appliances can also cause fires and electrocution if not checked on a regular basis.
Burns – Burns and scalds come as minor and major injuries from every angle you turn in a professional kitchen. Slips and falls – Falling off a stool or chair happen so frequently that there are television commercials broadcasted all over the world. Accidents in the kitchen can occur quite often if preventative measures aren’t taken early on.
Internal Food Safety Audits will ensure that all employees are aware of potential hazards but also, will make certain that food business owners will take the proper measures ahead of time to keep common kitchen accidents to a minimum. As long as you’re two steps ahead of potential safety hazards in the kitchen, you can be guaranteed to have a safe kitchen that keeps customers satisfied and coming back for more! Published by Sarah Foster on October 4, 2011 in Customer Service, Food Safety, Food Safety Humour, Food Service Humour and Food Service Training. The leader must also be a part of the team whether this is making sure all wait staff, cooks, chefs and other key players is all on the same page or through demonstrating how tasks need to be completed. A great example of poor teamwork is the famous Hell’s Kitchen television show with Gordon Ramsey as the star.
If a sense of camaraderie isn’t established before the shift begins, then rank in the kitchen takes over the feeling of being part of the team. Kitchens are definitely a challenging place to work which means that motivation must be put at the top of the priority list. This doesn’t mean hold a cookie on a dangling string in front of your staff; it means care about getting to know your employees so that you can lead and inspire them to become better at their profession.
Managers have to provide the motivation by fully training their staff, spending time on the floor with their cooks and giving constructive criticisms instead of degrading, sardonic remarks when someone isn’t performing up to their standards.
There’s no way around the chaos that will ensue but if respect formed as a mutual bond amongst staff, from employee to supervisor and vice versa, motivation will stay high. Teamwork is a continual loop that shows teamwork can never be underestimated in ANY company – especially in the professional kitchen! New food laws require certain food businesses in the NSW hospitality and retail food service sector to have at least one person trained Food Safety Supervisor (FSS). Each state has different Food Safety Supervisor requirements and the penalties that apply for not complying also differ? Businesses in NSW can risk a $660 fine whereas in Queensland, they risk a slightly smaller fine, but automatically lose 2 of the maximum 5 stars from the scores that they must display on their doors! Over the next couple of weeks, I will summarise for you what the requirements are in each state. Over the past two weeks I have explained to you some of the changes that are happening in NSW in relation to audits in Vulnerable Persons businesses that were explained to all of the auditors that attended the meeting. On the 1st October 2010, the New South Wales Food Authority (NSWFA) announced that all hospitality and retail businesses that prepare food (cut, make, cook, cool etc.
The FSS must be trained by a Registered Training Organisation (RTO) that is approved by the NSWFA. The FSS cannot apply for Recognition of Prior Learning (RPL) to receive a NSWFA approved certificate. Once you have obtained your certificate, you must still notify either the NSWFA or your local council of who your businesses FSS is. For the certificate to be recognised, you must have the NSWFA FSS certificate (a copy of which appears below).
The penalty that applies to businesses not having a qualified FSS is $330 for individuals and $660 for corporations. Given that most people leave things to the last minute, it is best to do it now, so that you don’t risk the cut off deadline of 1st October 2011.
Enter your details into the form to register and get immediate access to the learning materials. With any questions I had I was given clear and exact answers that made it clearer to complete. Course DetailsBecome a Food Safety Supervisor and monitor the overall business food safety processes in venues across Queensland. The Food Safety Supervisor course QLD requires you to complete online learning and assessment and demonstrate workplace experience. Our Food Safety Supervisor online course has been custom built to meet your needs and expectations. We’ve been leaders in the training industry for the last decade  – ensuring you are confidant and satisfied that you’re learning from the best.
The Food Safety Supervisor course takes between 2-6 hours to complete with an immediate Statement of Attainment sent after successful completion.
The units of competency SITXFSA101 Use hygienic practices for food safety and SITXFSA201 Participate in safe food handling practices are part of the SIT12 Tourism, Travel and Hospitality Training Package. As there are two levels of learning involved in the Food Safety Supervisor course, there are also two accredited course units you will be assessed on. Frequently Asked Questions – Food Safety Supervisor Online Course QLDCan’t see your question answered below in our list of FAQs? To enrol in the Food Safety Supervisor course you must have worked in the hospitality industry or be willing to source and participate in work experience for the practical assessment involved in the course content. If you do not have anyone who can sign off on your practical work, we can make recommendations on people you can speak to. We’re here to help you get qualified!etrainu’s helpdesk staff are committed to assisting you all the way through to your course completion.
Award Winning QLD RTO – etrainuetrainu have been leaders in eLearning and online courses for over 10 years!
Science, Technology and Medicine open access publisher.Publish, read and share novel research.
Establishment a Resource Management Program for Accreditation Process at the Medical LaboratorySedef Yenice1[1] Department of Biochemistry, Gayrettepe Florence Nightingale Hospital, Istanbul, Turkey1. The laboratory can provide consistent test results of acceptable quality only when there is provision of appropriate facilities the laboratory environment. Table 2 and 3 summarize the requirements for laboratory director and technical supervisor, respectively. Ensure that policies and procedures are established for monitoring individuals who conduct pre-analytical, analytical, and post-analytical phases of testing to assure that they are competent and maintain their competency to process specimens, perform test procedures and report test results promptly and proficiently, and whenever necessary, identify needs for remedial training or continuing education to improve skills. Specify, in writing, the responsibilities and duties of each consultant and each supervisor, as well as each person engaged in the performance of the pre-analytical, analytical, and post-analytical phases of testing.
Figure 1 shows a checklist developed in our laboratory to assess the competency of a medical laboratory technician who performs point of care (POC) urinanalysis.


Face Velocities should be between 80 and 120 FPM at the working sash height with an optimum level of 100 FPM. Certification is required annually or any time the hood is moved or has had maintenance performed. All chemicals must be appropriately labeled and shall not be placed near or over floor drains. Smoking is prohibited throughout all facilities at the organisation (with the exception specially designed "designated smoking areas"),Lab Personnel shall not wear loose (e.g. All unnecessary material, boxes, and containers must be disposed of in the appropriate manner. All emergency and contingencies plans and evacuation routes shall be clearly posted in conspicuous places. Implementing a resource management program for accreditation process at the medical laboratory.
Employee competence and performance-based assessment: a College of American Pathologists Q-Probes study of laboratory personnel 522 institutions. Personnel standards and quality assurance practices of biochemical genetic testing laboratories in the United States. Curriculum content and evaluation of resident competency in clinical pathology (laboratory medicine): a proposal. 1990A Guide for evaluating the performance of chemical protective clothing (CPC) Cincinnati, OH, US Department and Health and Human Services Public Health Service Centers for Disease Control and Prevention. Primary containment for biohazards: selection, installation and use of biological safety cabinets. 2005 Protection of laboratory workers from occupationally acquired infections; approved guideline, 3 ed. 1995The association of state and territorial public health laboratory directors and US Department and Health and Human Services Public Health Service Centers for Disease Control and Prevention. We know first hand, having created and operated many restaurants over the last twenty-five years. A list of registered training organisations can be found on the NSW food Authority Website. A notification form must be completed and forwarded to council before 1 October 2011 or penalty infringements may be issued. Students to provide a pen and note pad and wear comfortable clothing and bring a form of Photo ID. Food Safety Plan228 Supervision activa Programa comprensivo de inocuidad de los alimentos: –El supervisor es responsable. Un punto de control critico (PCC) es un punto, paso o procedimiento donde un peligro identificado puede ser prevenido, eliminado o reducido a un nivel aceptable. Ejemplos de limites criticos son: –Temperatura, tiempo, dimensiones fisicas, actividad del agua, pH y cloro disponible.
Ejemplos de una accion correctiva: –La temperatura de una hamburguesa es de 140 o F (60 o C) despues de ser cocinada (un PCC).
HACCP: H azard A nalysis C ritical C ontrol P oints “Analisis de Riesgos e Identificacion de Puntos Criticos. HACCP, significa “Analisis de Peligros y Puntos Criticos de Control” Que en ingles es: H azard A nalysis C ritical C ontrol P oints. Identificar y analizar las Tareas Criticas mediante un proceso adecuado, suficiente y estandarizado, con.
Los alimentos pueden producir enfermedades al consumidor – intoxicaciones e infecciones – porque en muchos casos. Not only did it hurt but it also made you think, wow, if I had just taken this step or that step, I wouldn’t be bandaging my finger right now. Mix this with sharp utensils, stove fire, oil, lots of cooks and other high quality kitchen machinery and equipment, you’ve just made the perfect recipe for disaster. Long or loose fitting sleeves can catch a flame or perhaps have some drops of oil on the wrist area causing it to become a flammable torch rather than a protective barrier. Before each shift, all electrical appliances, sockets and even lighting should be checked since the last thing you’ll ever want is an electric spark near the stove. Whether it’s boiling liquid droplets or a large spill of bubbling oil, you must be on high alert at all times! Some of these products are hand sanitisers, cleaning liquids, certain oils and pesticides that are used in the kitchen for obvious reasons but should they accidentally get mixed into a customer’s order, it could cause serious side effects which is never good for business. Many companies are required by law to follow certain regulations and codes to keep the kitchen safe for customers and more importantly, food service workers. With one part of its whole missing, the food business no longer functions as one smooth operation and guess what? Ramsey is renowned for his bad temper, use of profanity and degradation of anyone in his kitchen.
There’s waiters rushing in and out, bringing in orders, taking them back out; too many cooks and not enough chefs and that forever short period of time the food must be prepared before the customer gets angry. The end result of that can be disastrous causing a lack of helpfulness towards each other, leaving each to their own task and basically asking for potential accidents to happen in or outside of the kitchen. This is because the two most powerful motivators are trying to make a difference and the opportunity to work closely with others to achieve a common goal.
It’s a completely natural feeling for people to work extremely well together when there’s motivation present.
It’s up to the staff to carry out their responsibilities while staying attuned with their colleagues.
This little shift in the professional kitchen paradigm will have everyone working together as a well-oiled team, not to mention, keeping the kitchen running as a smooth operation.
The only way to acquire that is to start working as a team from the bottom of the faculty chain all the way up to the top of the management line!
Businesses have until 1 October 2011 to appoint their trained Food Safety Supervisor and notify the relevant council. It shocked me to find out that with less than three months to go before the mandatory requirements are enforced, that less than 10% of all applicable businesses have completed this course!
Just having the correct unit of competency on an RTO statement of attainment will not be accepted. These units are nationally accredited and recognised under the requirements of the VET Quality Framework. SITXFSA101 Use hygienic practices for food safety (Level 1 Food Handling) is a prerequisite for SITXFSA201 Participate in safe food handling practices (Level 2 Food Safety Supervisor) if completing the Food Safety Supervisor Skill Set.
You will only be required to participate is Level 2 Food Safety Course (SITXFSA201 Participate in safe food handling practices). We are a nationally Registered Training Organisation, (RTO) based in Brisbane, Queensland with an outreach and commitment to learning across all Australian states. An employee competency and assessment checklist to assess the competency of a medical laboratory technician who performs point of care (POC) urinanalysis. IntroductionThe Laboratory Accreditation Program from the Joint Commission on Accreditation of Healthcare Organizations (JCAHO) is one of the most widely used CMS-approved accreditation program. These include adequate buildings, space within the laboratory, appropriate utilities, and supplies and equipment for performance of laboratory tests.
Any area which deals with corrosive, flammable or otherwise hazardous material is required to have immediate access to eyewash and drench shower facilities. All drains, including floor drains and cup sinks should be flushed with water on a weekly basis to eliminate sewer odors. Glass containers and other potentially sharp objects shall not be disposed of in common office refuse.
Washington: US Department and Health and Human Services Public Health Service Centers for Disease Control and Prevention. Recommendations of CDC and the healthcare infection control practices advisory committee (HICPAC).
Adequate sales, experience, and capital can help, but without solid financial and operational controls in place, long-term success is not assured. Si su establecimiento realiza por lo menos uno de los siguientes procesos, es necesario tener un plan de HACCP: –Empacan alimentos al vacio. Los puntos criticos de control son monitoreados mas frecuentemente que los puntos de control. Los limites criticos pueden ser tomados de estandares de regulacion, literatura cientifica, estudios experimentales y consultas con expertos. 3.Pidale a un inspector o agente regulatorio que revise el plan para asegurarse que este siendo implementado adecuadamente. Practicas de manejo recomendadas para la produccion vegetal desde la actividad primaria hasta el transporte. This is how people learn from their mistakes making the next time you’re in the same predicament, much safer. That is, only if you and your staff aren’t well prepared and trained on how to always be two steps ahead. Most people are aware of these types of burns but tend to forget the steam that comes with covered pots and pans that can cause serious damage to the skin.
Many kitchens keep a checklist close by to remind them which chemicals are considered hazardous to ensure that these products are always put away before the food is brought out. While this is surely great for the network ratings and brings a lot of attention, it’s also a great example of what can happen in a kitchen without teamwork present or the leader setting a solid example. This means that impacted businesses only have until the 1st October 2011 to appoint a trained FSS and notify their relevant council of their FSS details. If you need support enrolling in this course, call our helpdesk team on +61 7 3114 2958 or Click here to purchase your Level 2 course. Los peligros pueden ser biologicos, quimicos o fisicos y pueden causan enfermedades o heridas si no son controlados.
To help stay alert, keep all pots covered when unattended or when boiling hot liquid and also keep arms covered in well-fitted flame retardant sleeves. If you need to get something that requires additional help, bring a spotter along with you to make sure you climb up and down safely. Testing requirements of each organization are at least equivalent to those of CLIA '88, they execute to some extent different testing standards and rationales in reaching the goal of quality laboratory testing. Specimen collection facilities are designated to respect patient's privacy, security, comfort, and disabilities.
Eye wash bottles are not adequate equipment.Personal Protective Equipment Personal Protective Equipment such as goggles, masks, gloves and cover gowns must be readily available and not worn outside the immediate work areas.
40-75 liter must be stored in specific safety containers, 75 and over must be stored in a safety cabinet.Hazardous Waste Disposal Hazardous waste training is required for all employees who handle hazardous material.


ConclusionResource management for accreditation process at the medical laboratories applies to many aspects of quality management including personnel, basic facilities, equipment, security and safety.
HACCP previene el peligro de los alimentos en vez de reaccionar al dano creado por un alimento. Factores minimos a tener en cuenta: –Identificar a las personas a contactar en caso de crisis.
Since 1995, clinical laboratories surveyed using JCAHO standards have been deemed to be certifiable under CLIA '88 requirements. The laboratory director is responsible for defining the process of selecting and using equipment, reagents, and other supplies that affect the quality of services. Enumere los peligros que pueden ocurrir y que causarian serias consecuencias si no son controlados. Leaving a fallen onion on the floor or a mop leaning against the wall is a disaster in the making with people running through to grab their orders, often not looking where they’re going.
The purpose of CLIA '88 is to ensure that all laboratory testing, wherever performed, is done accurately and according to good scientific practices and to provide assurance to the public that access to safe, accurate laboratory testing is available [1]. As part of this process, the director defines performance criteria for test methodologies, equipment, and quality control.
Manufacturer or other authoritative storage requirements are met, such as for temperature, ventilation and humidity. A comprehensive program that includes management commitment, effective training, regular audits of critical functions to identify potential problems, implementation of corrective action and establishment of priorities for improvement benefits the laboratory in many ways. Los peligros de bajo riesgo y que no son probables de ocurrir no necesitan ser considerados. Always pick up after yourself to help keep a clear walking line for all staff – it’s that simple! Joint Commission inspect their members using performance standards that meet or exceed those of CLIA. Employee orientation and competency assessment activities are accomplished through a number of training and measurement of performance once a year [7].
Another reason for performing competency assessment with laboratory personnel is that it is also a requirement of the College of American Pathologist (CAP) for accreditation.
A policy covering security issues concerning patients, visitors, other customers, personnel, and property is established. Extinguishers must be properly mounted, unobstructed and be properly labeled for the intended use.
CAP General Inspection Checklist indicate that the manual that describes training activities and evaluations must be specific for each job description. Equipment (software and hardware), reference materials, consumables, reagents, and analytical systems are safeguarded from adjustments or tampering which would invalidate test results.Laboratory areas for which space and design should be addressed include areas where clerical functions are performed. Training classes should be offered through the Fire Marshal.Pressurized Cylinders All cylinders must be stored in proper locations. The planning process by lab leaders needs to address the ability to provide these and other resources, as required. Because this function is often critical to reporting the correct result on a patient or maintaining specimen identity, consideration should be given to providing areas where interruptions are uncommon and individuals can give full concentration to the transcriptions or data entry being completed.One of the fundamental processes is to develop an Employees Occupational Safety and Health Program (EOSHP) to address all types of hazardous materials and wastes in the laboratory [17]. All cylinders must be secured in an upright position and properly restrained to prevent falling.
There should also be adequate education to appropriate staff about the quality management system plan and implementation.
The records must make it possible for the inspector to be able to determine what skills were assessed and how those skills were measured. Our EOSHP project was introduced as a reference case and published in the source book entitled “Understanding Health Care Facility Safety” by Joint Commission [18].
This communication delineates an execution of resource management (RSM) program and some quality assurance tools that have been developed and tailored in our laboratory to comply with the requirements for laboratory accreditation by Joint Commission International (JCI) [2].2.
Retraining and reassessment of employee competency must occur when problems are identified with employee performance. Cylinders of all gases having a Health Hazard Rating of 3 or 4 shall be kept in a continuously mechanical ventilated hood or other ventilated enclosure. Methods The objectives of this work were achieved in accordance with the mission of the hospital, the objectives of our laboratory, any applicable laws or regulations and all relevant accreditation standards. The training and assessment program must be documented and specific for each job description [8]. It is essential to communicate the hazard information and protective measures required to use these chemicals safely to exposed or potentially exposed employees who may use the chemicals. Maximum number of cylinders of a flammable gas shall be not more than 3 (25 x 127cm) 45 square meter in an unsprinkled space or not more than 6 (25 x 127cm) in a sprinkled space of 45 square meter.
The related policies and procedures were developed to provide guidance for workers when implementing the process. The implementation of EOSHP incorporates the establishment of a Chemical Hygiene Plan, description of a Hazard Communication Quality Standard (HCQS), development an Employee’s Guide to Handle the Hazardous Chemicals to assist the laboratory staff in complying with the EOSHP HCQS, identification of the staff who will be responsible for the initial set up of the EOSHP and the day-to-day activities necessary to comply with each aspect of the HCQS, construction an inventory of all hazardous chemicals used in the laboratory and a written list comprising the hazard descriptions of chemicals. Liquefied Gas Cylinders in laboratory work areas shall not exceed 3 cylinders (23 x 76cm) in a sprinkled space or exceed 2 cylinders (23 x 76cm) in an unsprinkled space.Room Use Identification All access doors must be marked when rooms or areas are being used for chemical, biological or radioactive purposes as outlined in the Chemical Hygiene Plan.
The policies were generated based on standard requirements for resource provision and management by JCI [3]. Trainings include department policies, job-related tasks, patient safety and Employees Occupational Safety and Health Program (EOSHP). In this respect, guidelines of NFPA (National Fire Protection Association, USA) provide comprehensive source to delineate hazard symbols and classifications [19]. The implementation of this resource management (RSM) program is undertaken in five major sub-fields. During the first year that an individual is performing such patient testing, competency must be assessed every six months [9-16]. In accordance with the EOSHP HCQS, the Material Safety Data Sheets (MSDS) for the specific hazardous products or chemicals should be supplied. In addition, appropriate resources are provided for the maintenance and improvement of the quality management system. Appropriate signs and labels are prepared as hazard warnings to convey the hazardous effects of the materials.
Required job qualifications are defined for all laboratory staff positions, as well as job expectations. Guidelines are determined in the event of a chemical spill, incident, or leak from a sealed container. A copy of the Employee’s Guide to Handle the Hazardous Chemicals is handed out as training source document. The primary policies for managing biological hazards should define the mechanisms for oversight for controlling exposures to biological materials in the workplace and include the bloodborne pathogens and exposure plan [21-25].
The related policies and procedures for handling biohazardous materials need to be developed to provide guidance for worker safety when handling or exposure to biological agents and included in the new employee orientation and annual update training programs (Fig. The administration and supervision of patient exposures to and infection with biological agents is the primary responsibility of organization’s Infection Control Unit.
Assessments of risk for the biological safety management activities are accomplished through a number of audits and data collections on a semi-annual basis.
All occupational exposures to or injuries from biological materials are to be reported by employees to the EOSHP coordinator. Biological safety posters including the information, reporting and reduction of exposures to bloodborne pathogens and tuberculosis [28] are posted in all major areas of the laboratory facilities. A Laboratory Waste Management program should be established to safely control hazardous chemical and biological waste from receipt or generation through use or final disposal in the laboratory. Chemical waste is characterized as non-hazardous or hazardous in accordance with the rules and regulations specified by OSHA (The federal Occupational Safety and Health Administration, USA) [29,30]. With this regard, a substance, which exhibits one of the four hazardous characteristics (corrosivity, ignitability, reactivity, toxicity), is delineated as Hazardous Chemical Waste. Chemical waste that does not exhibit any of the hazardous characteristics as defined above is considered non-hazardous chemical waste.
Any waste that is potentially biohazardous, infectious, or pathological is described as Biological Waste.
A Waste Characterization Checklist needs to be developed to determine whether the waste is hazardous or non-hazardous (Fig. The ALARA program [31] and associated work practices are put in practice to reduce risks to workers by keeping doses well below the limits. Laboratory instruments and analytical systems are tested upon installation, and prior to use to assure their capability of meeting performance expectations.
For new analytical methods, the laboratory verifies, at a minimum, accuracy, precision and the reportable range, as well as confirming that the reference range applies to its patient population. If the laboratory has modified the test or if the method is very complex with many steps, the laboratory also verifies analytical sensitivity and analytical specificity. The laboratory leaders provide for a program to regularly monitor and demonstrate proper calibration and function of instruments, reagents, and analytical systems. Calibration, calibration verification, function checks, and preventive maintenance are performed on instruments and analytical systems, as needed, and at least according to manufacturers' recommendations. All required verification checks are documented, along with remedial action when instruments or test methods did not meet performance expectations. Records of major repairs, parts replacement, and semiannual or annual calibration checks and preventive maintenance must be retained for the life of the instrument. Procedures should be determined to check periodically the validity and quality of reagents and water quality used in laboratory testing.
The details of environmental conditions and supporting safety utilities are represented in Table 4. The laboratory's safety processes should include adequate fire detection and prevention policies. Adequate safety devices such as emergency eyewash, safety cans, puncture-resistant containers for discarding all waste sharps [37], fire extinguishers and blankets are made available and training should be provided to all laboratory staff.



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