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short note on risk assessment
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Introduction to Risk assessment
Definition:
Risk assessment is a method used to recognize the hazardeous features of known infectious agents or materials. To identify those agents and materials which are responsible for laboratory associated infections. To select the appropriate precautions, evaluate the proficiencies of workers conerning safe practices and safety equipments.
Importance of Risk assessment
Risk assessment gives us information to select the biosafety levels, in which we can classify them on the basis of risk group classification of agents. Containment includes standard microbiological practices, safety equipments, facility safeguards and design. Thus containment is the basic objective for biosafety levels. [1]
Risk assessment gives us information to recongnize the interventions that leads to the improvement of health and safety to the workers, public and to the environment. Risk assessment also can be used to identify data gaps and objective research that should have the greatest value in terms of public health impact. [2]
Risk assessment provides wide information to develop a standard microbiological and clinical laboratory. Have a great importance in medical field.
Microbiological risk assessments have an important role in the safety management of food in food industries, and in pharmaceutical industries. [3]
Types of Risk assessment
Quantitative Risk assessment
Quantitative risk assessment is used for particular purposes. This menthod provides numerical evaluation of risks.
Qualitative Risk assessment
This is the simplest method to evaluate the risks. By this method we can assess the physical, chemical, and biological hazards qualitatively. We...
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...This procedure apply for equivalent procedure report for BSL-3 requirements, this course of action is applies to Agent which are certified by NIH, who provides the certification facility services. Only NIH accridited certifying Agents are allowed to apply for equivalency request procedure. [18]
Conclusion
It has been concluded that Risk assessment for BSL-3 is the basic method which evaluates the hazards associated with those microbial agents which are assigned to BSL-3 by knowing their routes of transmission, and their ability to cause diseases. To identify the hazards associated with the laboratory procedures. To select the special practices, precautions and equipments specified for BSL-3, to evaluate the proficiencies of workers concerning safe practices and safety equipments. Risk assessment provides the basic structure to construct a standard BSL-3 laboratory.
Labs are constantly being used to run tests and use large volumes of chemicals and other substances. This causes concern for water and air
The aim of evaluation is to assess the risk associated with the presence or use of the biological agent within the lab. It also aims at identifying control measures that can be used to reduce the risk associated with the biological agents.
There are various reasons why risk assessments are put in place. Risk assessments can be used to assess the environments that we work in, the risks staff may be exposed to, the risks to the individual and the risks of the equipment that is in place. Once the risk assessment process has been completed it will help all concerned to thin about ant potential hazards there may be in the situation or activity and the ways risks to the individual others cane be minimized. Taking risks is part of being able to choose and be in control of your life. It is important that concerns about risks do not get in the way of people living their lives in the way they want to. We must ensure we make the individual aware of all risks for them to be able to make their
There are three risk levels (low, medium and high) associated with sterile compounding. CSPs are assigned a risk level based on the probability of contaminating the preparation during compounding with microbial contaminants e.g. spores or endotoxins and chemical and physical contaminants e.g. skin particles from staff or broken glass. Once a CSP is classified, a licensed healthcare professional overseeing the sterile compounding can then decide upon the most suitable procedure and environmental quality of the facility which are necessary for preparing the CSP. The risk levels apply to the quality of the CSP d...
Risk assessments are a vital part of safeguarding children. In my setting, before we are able to allow the children into nursery, we must ensure that all the rooms and the garden have been risk assessed. Garden checks are also carried out any time before we take the children into the garden to play, to make sure that the area is safe and conducive for them to play in. Risk assessment encourages managers and practitioners to think about what could go wrong either in or out of the setting, so that they can control the situation before accidents or ill health occur. By law, formal risk assessments must be carried out in every workplace. The risk assessors are usually specially trained, competent managers or supervisors who are familiar with the
During processing of meat and poultry products, contamination by bacteria, viruses and parasites can occur. Contaminated meat and poultry provides an environment for the growth of the contaminating organisms (Northcutt and Russell, 2010). This make such products unfit for human consumption or cause food-borne illnesses to consumers if they consume the contaminated products. In 1959, Pillsbury developed the concept of HACCP when producing microbiologically safe foods for space flights (Northcutt and Russell, 2010; United States Department of Agriculture and Food Safety and Inspection Service, 1999; Keener, 2009; haccpalliance, n.d and Tompkin, 1994).
Food safety is an increasingly important public health issue. Governments all over the world are intensifying their efforts to improve food safety. Food borne illnesses are diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. “In industrialized countries, the percentage of people suffering from food borne diseases each year has been reported to be up to 30%. In the United States of America, for example, around 76 million cases of food borne diseases, resulting in 325,000 hospitalizations and 5,000 deaths, are estimated to occur each year.” (Geneva 2)
Biosafety and biosecurity program risk assessments should be done to determine the required levels of controls that must be implemented. Biosafety assess if appropriate laboratory procedures and practices are in place to prevent laboratory-acquired infections from biological materials, while biosecurity determine if biological materials and data remain secure from malicious misuse or
A hazard is defined as an activity or object that has the potential to cause harm if contact is made with the person, object or activity (MHS, 1996; Harmse, 2007; HSE, 2006). These hazards in a work place need to be identified and dealt with accordingly to prevent any harm to employees or any individual acquainted to a certain activity or establishment. The key roles and principles of occupational hygiene are Anticipation, Identification, Evaluation and Control (Schoeman and van den Heever, 2014; Harmse, 2008; SAMTRAC, 2012). To practise in accordance to the above principle; a hazard identification and risk assessment needs to be conducted. Anticipation is the foreseeing of the activity
Identification of the risk can simply be done by doing brainstorming with the team members. As Dr. McCarville said, there is no right or wrong answers. Every input is important and can really affect the process. Other beneficial tool is Fishbone Diagram.
Food-borne illnesses fall into two categories, intoxicant and infections. An understanding of the causes and preventions will limit any contaminations. The food preparation process emcompresses the sanitation process from
As the first step, identify potential risks plays a crucial role in the risk management process. The core purpose of identifying risk is to figure out causes of risk and analyze result caused by the risks and its probability . Hence, risk identification can begin with the source of problem, or with the problem itself. The chosen method of identifying risk may depend on culture, industry practice and compliance. The identification
A hazard is a potential damage, adverse health or harm that may effects something or someone at any conditions. Other than that, the risk may be high or low, that somebody could be harmed depending on the hazards. Risk assessment is a practice that helps to improve higher quality of the develop process and manufacturing process. It is also a step to examine the failure modes of the product in order to achieve higher standard of safety and product reliability. Unfortunately, it is common that a product safety risk assessments are not undertaken, or not carried out effectively by manufacturer. Mostly an unsafe and unreliable product was produced and launched on to the market. Thus, the safety problems are mostly identified after an accident happened or after manufacturing problems arisen. In order to prevent risk, a person should take enough precautions or should do more to prevent them because as a user should be protected from harm that usually caused by a failure for whom did not take reasonable control measures.
Biosafety level present different kinds of biocontainment safety measures that are used to segregate dangerous biological microbes in the laboratories. There are different biosafty levels ranges from the biosafety level 1 (BSL-1) to biosafety level 4 (BSL-4) and these are categories as lowest to high respectively .
A SWOT analysis of the food control system in Bahrain revealed that certain strengths and weaknesses are inherent in the system. In addition to the weaknesses and the strengths, there are threats that would negatively affect the system if not prevented or brought under control. Nevertheless, the there are opportunities available for responding to the threats, making the Bahrain food control systems more efficient and effective. It is therefore important that some or all of these strengths, opportunities, threats, and weaknesses are reviewed. Conspicuous among the weaknesses is the fact that limited resources are available for the agencies and the personnel employed in the Bahrain food control system. Related to lack of resources is the lack of skills and competencies in applying modern techniques, more so in microbiological and chemical analysis. The second weakness of the Bahrain food control system is that most of the laws and regulations on food safety and control are not based on risk- or science-based analysis. In other words, the laws could be outdated and irrelevant in comparison with the latest mechanisms by which pathogens and other contaminants affect foodstuffs (Nestle, 2007). Furthermore, Bahrain lacks the technical expertise or competent enough personnel who could assess the effectiveness and the applicability of their food control laws.