LABMAN Flashcards
Removes hazard at the source
Preferred solution to protect workers because no exposure can occur
Elimination
using a safer alternative to the source of the hazard
effective substitutes reduce the potential for harmful effects and do not create new risks
Substitution
reduce or prevent hazards from coming into contact with workers
modifying equipment or the workspace, using protective
barriers, ventilation, and more.
Engineering Controls
Establish work practices that reduce the duration, frequency, or intensity of exposure to hazards.
Administrative Controls
Equipment worn to minimize exposure to hazards
PPE
PPE should address:
Workplace hazards assessment
PPE selection and use
Inspection and replacement of damaged or worn out PPE
Program monitoring for continued effectiveness
disease producing agents (pathogens) that can be transmitted to individuals through various routes of exposure
Biohazard
Pathogens and Common Modes of Transmission:
Hepatitis B Virus (HBV)
Hepatitis C Virus (HCV)
Human Immunodeficiency Virus (HIV)
Blood and Body Fluids
Pathogens and Common Modes of Transmission:
Hepatitis A Virus (HAV)
Hepatitis E Virus (HEV)
Fecal-Oral
Pathogens and Common Modes of Transmission:
Herpes Simplex Viruses (HSV)
Human Papilloma Virus (HPV)
Cytomegalovirus (CMV)
Vancomycin Resistant Enterococcus (VRE)
Methicillin Resistant Staphylococcus Aureus (MRSA)
Clostridium difficile (C. difficile)
Contact
Pathogens and Common Modes of Transmission:
Mycobacterium Tuberculosis
Small particle aerosol (airborne)
Pathogens and Common Modes of Transmission:
Severe Acute Respiratory Syndrome
Coronavirus 2 (SARS-CoV-2)
Herpes Zoster Virus (HZV)
Influenza virus (Flu)
Measles (Rubeola virus)
More than one mode: contact, and/or
droplet spray
Habitat for organism to grow; human, animal, air, food, soil, water, equipment
Reservoir
Secretions (e.g. saliva), excretions (e.g. urine, feces)
Port of exit
Contact, droplet, airborne, vector, formites
Modes of Transport
Mucosa, lining, open, wound, oral, respiratory tract, urinary tract
Port of Entry
Biosafety levels:
Agents that have no known potential for infecting healthy people
BSL 1
Biosafety levels:
Microorganisms associated with
human diseases that are rarely serious and for which preventive or therapeutic interventions are often available.
BSL2
Biosafety levels:
Material that may
contain viruses not normally encountered
in a clinical laboratory and mycobacteria
BSL 3 with risk based enhancement
Biosafety levels:
dangerous and exotic agents that pose a higher risk of aerosol transmitted laboratory infections and life-threatening disease for which effective treatments are limited.
BSL 4
Biosafety level:
Controlled access
Hand washing sink
Sharp hazards warning policy
Personal protective equipment
Laboratory bench
Autoclave
BSL1
Biosafety level:
Controlled access
Hand washing sink
Sharp hazards warning policy
Physical containment device
Personal protective equipment
Laboratory bench
Autoclave
BSL 2
Biosafety level:
Air tight when disinfecting
Self-closing, double-door access
Controlled access
Personal shower out (risk-based enhancement)
Sharp hazards warning policy
Hand washing sink
Sealed penetrations
Physical containment device
Powered air purifying respirator (risk- based enhancement)
Laboratory bench
Autoclave
Exhaust HEPA filter (risk-based enhancement)
Effluent decontamination system (risk- based enhancement)
BSL 3 with Risk Based Enhancements
Biosafety levels:
Air tight
Self-closing, double-door access
Controlled access
Sharp hazards warning policy
Hand washing sink
Sealed penetrations
Physical containment device
Positive pressure protective suit
Laboratory bench
Autoclave
Chemical shower out
Personal shower out
Supply and exhaust
HEPA filter
Effluent decontamination system
BSL 4
Most important means of preventing the spread of infection
Hand washing
If hands are visibly soiled, wash hands with soap and water for —-
1-2 mins
If hands are not visibly soiled, wash hands for at least — or use
30 secs; alcohol
CDC Guidelines: During hand washing, thoroughly clean between your fingers
and under your fingernails for at least ——
20 secs
CDC guidelines: rinse hands in a — position to prevent recontamination
downward
Worn to protect the clothing and skin of
health
Should be put on first
Laboratory gown
Worn to protect against splashes and
inhalation of droplets containing
pathogens from infective patients.
Masks, Goggles, Face shields
Worn to protect healthcare workers from
contamination by patient body
substances
Gloves
Donning steps:
Gown should be put on first
Mask should cover both nose and mouth
Gloves should be pulled over the gown
cuff
Doffing steps:
Gloves are removed first.
Gown should be pulled from the shoulders towards the hands
Mask should be removed
Decontamination recommended contact time
15 minutes
Decontamination of Body Fluid Spills uses
5.25% NaOCL or 10% chlorine bleach (1:10 dilution)
enclosed workspaces with a ventilated hood that is designed to contain pathogenic microorganisms during microbiological processes.
Biosafety Cabinets
primary purpose of biosafety cabinets
protect the laboratory personnel and the environment from the pathogenic microorganism
most suitable for work with hazardous agents that require Biosafety Level 3 or 4
BIOSAFETY CLASS
Class III BSCs
Cabinet for BSL I and II
Class I and II biosafety cabinets
the most basic biosafety cabinet that provides protection to the environment and the laboratory personnel.
Class I
Room air is drawn in through the opening that also allows the entry of the operator’s arm during work
BIOSAFETY CABINET CLASSIFICATION
Class I BSC
Provide both kinds of protection (of the samples and the environment) since makeup air is also HEPA- filtered.
BIOSAFETY CABINET CLASSIFICATION
Class II
Air moves underneath the work station and back up to the top of the cabinet before passing through the HEPA filters.
Exhaust that moves out of the facility consists of air being drawn into the front of the cabinet underneath the work surface
Air drawn in acts as a barrier against the potentially contaminated air coming back out to the operator
BIOSAFETY CABINET CLASSIFICATION
Class II
Have a minimum inflow velocity of 75ft/min where the contaminated divided just above the work station and mixes with the inflow air
CLASS II Type A1
have a minimum inflow velocity of 100 ft/min.
air enters the chamber through the front aperture, which provides operator protection.
Class II Type A2
Approximately 60% to 70% of the contaminated air is recycled and pushed back into the workstation in the chamber through the downflow HEPA filter, while the remaining 30% to 40% is exhausted through the exhaust HEPA filter.
Class II Type A2
use single-pass airflow to control the flow of hazardous vapors
Class II Type B cabinets
Divide the airflow so that the contaminated air is directed towards the exhaust system while the air between the operator and the workstation mixes with the inflow and is recirculated.
BIOSAFETY CABINET CLASSIFICATION
Class II Type B1
40% of the air is recirculated, whereas the remaining 60% is exhausted out of the facility
BIOSAFETY CABINET CLASSIFICATION
Class II Type B1
Air is drawn in from the front opening creating an air barrier that protects the operator.
Air is also drawn in from an opening at the top of the cabinet that supplies the downflow of air in the cabinet.
BIOSAFETY CABINET CLASSIFICATION
Class II Type B2
The air then passes through a HEPA filter, where 100% of the air is exhausted through a dedicated duct system with an exhaust fan motor. The air moving out of the facility is thus sterilized before its release into the atmosphere
BIOSAFETY CABINET CLASSIFICATION
Class II Type B2
The advantage of this system is the removal of toxic vapors that are generated in the cabinet with no recirculation within the BSC
BIOSAFETY CABINET CLASSIFICATION
Class II Type B2
Similar to Type B cabinets in their working mechanism, but these are designed to reduce operating costs add flexibility to the laboratories.
Class II Type C1
Are leak-tight, totally enclosed but ventilated cabinets, where all air that either enters or leaves through the facility pass through a HEPA filter.
Class III cabinets
Provided with rubber gloves that are attached to the system to be used during operations in the cabinet.
Class III Cabinets
These cabinets can be used for all four Biosafety levels (1, 2, 3, and 4). But these are the most important for the manipulation of biological materials in the Biosafety level 4.
Class III Cabinets
Important source of information for workers, lab personnel, emergency responders, and emergency medical personnel
SDS
Color for health hazard
Blue
Color for Fire Hazard
Red
Color for Instability Hazard
Yellow
Color for specific hazard
White
Rating Health Hazard:
Deadly; Special full protective suit and breathing apparatus must be worn
4
Health Hazard:
Extremely danger; Full protective suit and breathing apparatus
3
Health Hazard:
Hazardous; Breathing apparatus should be worn
2
Fire Hazard:
Below 73 deg F; Very flammable
4
Fire Hazard:
Below 100 deg F; Ignites under normal temperature conditions
3
Fire Hazard:
Below 200 deg F; Ignites with moderate heating
2
Fire Hazard:
Above 200 deg F; Ignites when preheated
1
Instability Hazard:
May detonate under normal conditions
4
Instability Hazard:
Shock and Heat may detonate; May detonate with shock or heat
3
Instability Hazard:
Violent chemical change; does not detonate
2
found at the long wavelength end of the spectrum and may have enough energy to excite molecules and atoms causing them to vibrate faster.
Examples are radio, TV, microwave and etc.
Non-ionising radiation
has more energy than non-ionising radiation; enough to cause chemical changes by breaking chemical bonds
Examples are medical X-ray and radioactive sources
Ionising radiation
TYPE OF FIRE:
Wood, paper, cloth
Class of Fire:
Class A Ordinary Combustibles
TYPE OF FIRE:
Gasoline, Paints, Oils, Grease
Class of Fire:
Class B Flammable liquids
TYPE OF FIRE:
Electrical wiring, fuse box
Class of Fire:
Class C; Live Electrical Equipment
TYPE OF FIRE:
Metals
Class of Fire:
Type D; combustible metal
TYPE OF FIRE:
Commercial Cooking Equipment
Class of Fire:
Type K; Commercial Cooking Equipment
Approved fire extinguisher for Class A fire
Type A; Type A-B
Approved fire extinguisher for Class B
Type A-B; B-C; A-B-C
Approved fire extinguisher for Class C
Type B-C, A-B-C
Approved fire extinguisher for Class D
Bucket of Sand
Approved fire extinguisher for Class K
Wet chemical
Activities characterized by constant or excessive repetitive actions, mechanical pressure, vibrations, compressive forces or static postures for an extended period of time which may cause cumulative trauma disorders or work related MSD
Ergonomic Hazard
Color coding for health care waste:
non-infectious dry waste
Black
Color coding for health care waste:
Non-infectious wet waste (kitchen, dietary, etc.)
Green
Color coding for health care waste:
infectious and pathological waste
yellow
Color coding for health care waste:
Chemical waste including those w/ heavy metals
Yellow with black band
Color coding for health care waste: Radioactive waste
Orange
Color coding for health care waste: sharps and pressurized containers
Red
Waste handling:
Non-infectious waste - kitchen waste, bottles and cans, papers and cartons
collection site:
garbage holding area
Waste handling:
Non-infectious waste - kitchen waste, bottles and cans, papers and cartons
waste disposal:
Composting, Animal feeds, recylcing
Waste handling:
aerosol and pressurized container
collection site
designated storage area
Waste handling:
aerosol and pressurized container
waste disposal:
landfill
disposal by supplier
Waste handling:
infectious waste
treatment:
non-burn technologies
Waste handling:
infectious waste
waste disposal:
landfill
Waste handling:
chemical waste
waste disposal
sink
recycling
Waste handling:
sharps
waste disposal
landfill
burying
Waste handling:
pharmaceutical waste (expired)
disposable by supplier
Waste handling:
pathological waste
waste disposal
recycling
concrete vault
burying
the organizing and controlling of the affairs of a business or a sector of a business or “working with and through people to accomplish a common mission.
Management (administration)
autocratic; closed system; manager makes all decisions without input from others
Authoritarian
participated; open system; manager makes decisions after polling staff
democratic
manager gets at least partial agreement from staff
consensus
free reign; manager leaves decision to staff, abdicates responsibility
Laissez-faire
Maslow’s Hierarchy of Needs most important to least
self-actualization
self-esteem
love and belonging
safety and security
physiological needs
Motivational theory:
improving the motivator factors increases job satisfaction
improving the hygiene factors decreases job dissatisfaction
Herzberg’s Two Factor Principles
Motivational theory:
Styles can be plotted on a continuum from authoritative to democratic.
Tannenbaum and Schmidt theory
Motivational Theory:
relates to authoritative leader
Douglas McGregor’s X and Y theory
X theory
Motivational Theory:
relates to the democratic leader
Douglas McGregor’s X and Y theory
Y theory
Motivational theory:
describes five types of management situations
Blake and Mouton theory
Blake and Mouton theory:
Low concern for people and production
Impoverished management.
Blake and Mouton theory:
Low concern for people, but high concern for production
Authority-compliance
Blake and Mouton theory:
Medium concern for people and production
Middle-of-the-road management
Blake and Mouton theory:
High concern for people, but low concern for production
Country club management.
Blake and Mouton theory:
High concern for people and production
Team management
This theory indicates that the style used by the leader may vary according to the situation with a very favorable or very unfavorable situation requiring a task-oriented leader and a moderately favorable or moderately unfavorable situation requiring a relationship-oriented leader.
Fielder theory
Motivational theory:
Four leadership situations:
a)Employee new to job.
b)Employee has mastered some of the job, but needs supervision.
c)Employee has mastered the job, but needs verification.
d) Employee has mastered the job and is confident
Hersey-Blanchard theory
Skills of Managers:
Organizational skills
People skills
Financial skills
Technical skills
Skills of Managers:
Conceptualize and apply management process, systematize workflow, make decisions, and communicate with coworkers
Organizational Skills
Skills of Managers:
Understands basic theories of human needs and work motivation.
People skills
Skills of Managers:
Effective use of and accounting for the monetary assets of the company
Financial skills
Skills of Managers:
Involve the synthesis of the first three skills above and the management of physical resources (supplies, equipment, facilities) into the operational parameters (products and services)
Technical skills
Foundations of Management Process:
a descriptive picture of a desired future state, long-term
Vision
Foundations of Management Process:
organization’s purpose
Mission
Foundations of Management Process:
organization’s desired outcomes, intermediate term and broad
Goals
Foundations of Management Process:
directives that describe how a goal will be achieved; should be SMART
Objectives
The concept as a continuous process of interacting functions, each dependent on the success of the other.
Management process
Four main functions of Management Process:
Planning
Organizing
Directing
Controlling
the act of overseeing all activities and tasks that must be accomplished to maintain a desired level of excellence. This includes the determination of a quality policy, creating and implementing quality planning and assurance, and quality control and quality improvement
Quality management
provides both a management philosophy for organizational development and a management process for improvement of quality in all aspects of work.
TQM
includes analytical processes and the general policies, practices and procedures that define how all aspects of the laboratory are done (Quality Assurance)
Quality Laboratory Process(QLP)
emphasizes statistical control procedures, but also includes non-statistical check procedure such as linearity checks, reagents and standard checks and temperature monitoring
Quality Control (QC)
concerned primarily with broader measures and monitoring of laboratory performance (TAT, patient ID, test utility)
Quality Assessment (QA)
a structured problem solving process to help identify the root cause of a problem and a remedy for that problem
Quality Improvement (QI)
provides the planning to eliminate problems identified by QI
Quality Planning (QP)
a set of methodologies and tools used to improve business processes by reducing defects and errors, minimizing variation, and increasing quality and efficiency.
Six Sigma
The Six Sigma Methodology comprises five data-driven stages
Define, Measure, Analyze, Improve and Control (DMAIC)
designed to reduce waste, increase efficiency, and improve customer satisfaction; often used in clinical laboratories to improve turn around time (TAT)
Lean
5 Lean Principles
Define Value
Map Value Stream
Create Flow
Establish Pull System
Pursue Perfection
Medical Laboratories is an international standard that specifies the requirements for quality and competence in medical lab environments. Essentially, it is a standard that requires labs to develop a robust, reliable quality management system (QMS) to establish their competence.
ISO 15189:2022
Targets organizational and employee performance by aligning goals and objectives throughout the organization, including timelines, tracking, and feedback in the process
Management by objective (MBO)
process whereby the best process in one organization is modified to fit similar processes in another organization
Benchmarking
Identifies many possible causes for an effect or problem and sorts ideas into useful categories.
Cause -and -effect diagram (also called Ishikawa or fishbone diagrams
A structured, prepared form for collecting and analyzing data; a generic tool that can be adapted for a wide variety of purposes
Check sheet
Graph used to study how a process changes over time. Comparing current data to historical control limits leads to conclusions about whether the process variation is consistent (in control) or is unpredictable (out of control, affected by special causes of variation).
Control chart
The most commonly used graph for showing frequency distributions, or how often each different value in a set of data occurs
Histogram
A bar graph that shows which factors are more significant.
Pareto chart
Graphs pairs of numerical data, one variable on each axis, to look for a relationship.
Scatter Diagram
A technique that separates data gathered from a variety of sources so that patterns can be seen
Stratification
