最佳实验室操作规程:职业安全卫生及环境(中英文)

Water
#z)a6qf1Q2DB HF"k!d0Using water unnecessarily in laboratories is not only a waste, it reflects poorly on staff and is a bad example for others. Use of water in water aspirators and for cooling (water used once and run to waste) should be discontinued.食品伙伴个性空间nn~_fQ

Policies and practices for immediate clean up of water spills should be implemented.食品伙伴个性空间W
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“Wet areas” should be clearly identified and avoided as a practice wherever possible. Permanent wet areas should be well bundied.食品伙伴个性空间s7b@H_vj

Risk Management:食品伙伴个性空间 qol*B!U7l'I ^+l
·documented system for spills and ‘wet areas’
Vmv0?^,XTH0·no water aspirators used for suction
j4kY5u/hmV'o0·no cooling water run to waste
q
['{:g`l*H0·general minimisation practiced食品伙伴个性空间CeQb\)h Y

Electrical Power食品伙伴个性空间nxf.?c#M'bkf
A regime of electrical maintenance, repair and tagging in line with OH&S guidelines for safe use is an important code of practice for a Laboratory to demonstrate compliance.
G)C$K:^~6X0Policies and practices for safe handling of electrical equipment should be readily available to laboratory users, especially when the equipment involves the use of water.
-lG.BW}l0Coal-generated electricity is a limited resource. Greenhouse gases are an undesirable by-product. Wasting electricity is a missed opportunity for giving a good example to others.

Risk Management:
;O6T&QdTu0·documented system for maintenance, repair ,tagging and general use食品伙伴个性空间Tz+_K O4id!ORK
·appliances switched off when no in use
&Yk rX)kjcu0·fume cupboards turned off when not needed食品伙伴个性空间R0j0r)AB
·sashes lowered on fume cupboards where possible食品伙伴个性空间6{s6ey#jp~a

Natural and LPG gasses食品伙伴个性空间b iO*QnFp_X
Policies and practices for safe working systems should be in place when gas is used in a laboratory.
!lY CB%x3u0Wherever LPG containers are used, procedures should be in place for their maintenance and safe storage.
} Bq2A9N0Natural gas and LPG usage is used mainly for heating in buildings and in laboratories to a lesser extent. Its use should be minimised.食品伙伴个性空间3g3rPJ L*K:vl^

Risk Management:食品伙伴个性空间 SO3X!zB ~
·documented system for safe working systems when using gasses and for the handling and storage of LPG containers食品伙伴个性空间$D:ZaL0K cV&u
·minimal heat wastage and fuel consumption食品伙伴个性空间K%hq%P(J6Z {0t

Chemicals, gases, biological agents and radioactive isotopes
D5pG#O+GZXb0System in place to inform. users of the potential hazards and dangers of substances is a necessity.
+C-P&b `
PB0The provision of clear and accurate labelling a of substances is necessary.
2a;m!H0f:t.Fv)h0Safe storage, including appropriate bunding, is necessary.食品伙伴个性空间N:D[.A~z,zM
MSDS’s for all hazardous substances need to be available and kept current.
-?[-l'}Bv0Accurate and appropriate signage, meeting the OH&S Code of Practice should be reviewed.食品伙伴个性空间
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Compliance with the Hazardous Substances Regulation and the Dangerous Goods Act is important. This will include a chemicals/substances manifest being available. All decisions and outcomes relating to compliance matters should be documented.
0J Zb(S!h X0Laboratories traditionally spend large amounts on chemicals and associated materials.
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b Ihbf u:o0Significant amounts of chemicals are never used and are eventually disposed of usually at some cost to the Laboratory and the environment. Sharing bottles of reagents and proper training to minimise the risk of contamination of reagent stock is a necessary consideration.食品伙伴个性空间/Nz"`)w|Lz F#PDr]

Risk Management:
6Y k^ cCV]R0·documented system for general use of hazardous / dangerous substances eg decanting, labelling, storage, spills, bunding, and purchasing.食品伙伴个性空间n3yX@#vwH{
·minimal chemicals stored
UmEks\Q0·MSDS visible to all user
4fy~*?H#{z4PkT0·labelling meets Aust. code of Practice
K;JDYlW(u"u0·manifests in place and up to date食品伙伴个性空间 q2H-u}0@%z1ft
·safe packaging and storage
hP;|k EZN0·effective bunding
*| S(h&j.L w/g0·chemicals sourced from excess stock within the Laboratory

sN2l-za0·less toxic substances used where possible

Laboratory-ware
?%F"ID9cvO-D0Policies and practices for consideration when purchasing and using laboratory ware need to be established, implemented, and monitored to gauge effectiveness. Safe work procedures in the assembly, and general use of apparatus is important.
~F)T;R`LNM"c[0Use of disposable laboratory-ware is an expensive option and not in the best interests of the environment. Re-useable laboratory ware is generally cheaper in the long-term and generates less waste.

Risk Management:食品伙伴个性空间8VJ%tV!bd
·documented system for general laboratory standards of purchasing controls (quantity and type)
T#?'C4@,m \.T5B+t;WM'I0·non-disposable laboratory ware used where possible

Waste minimisation食品伙伴个性空间`u'H/M+M4Sre*sN(F'l
Use of minimum quantities of materials, reuse/recycling if possible, and collection for appropriate disposal methods introduced into the laboratory environment will assist in an effective environment management system.
o+V9xz-z/wOvr"]0A waste risk assessment should be undertaken. Processes which generate waste should be assessed to seek waste reduction opportunities.

Risk Management:食品伙伴个性空间pc%WH OPn!x\
·documented waste management plan established食品伙伴个性空间nz2tUg2d.v
·processes to be assessed and redesigning processes to use minimisation strategies (process re-engineering)

Risk Assessment of laboratory methods
}b%bHQ1p(ix0V0A risk assessment should be undertaken prior to the start of each semester to determine likely risks to health and the environment. These should be evaluated in terms of likely severity of outcome. Those that could to prove hazardous in the extreme should be managed under a system of risk control.食品伙伴个性空间0rBcsv~g

Risk Management:
Q4\0Yi+o-[0·risk assessment of laboratory undertaken
w6J?I)[o#[5{-?0·formal prioritisation according to risk食品伙伴个性空间Ip,oM;W&VN d"S6@]qE
·control measures identified, agreed and established
hqb+ZJ]B0·monitoring by period risk review

Waste disposal - general
^PD4cGp0Where practicable, hazardous wastes should be collected, treated to reduce hazards if appropriate (eg. acids neutralised), and disposed of in a way that minimises environmental impacts. These practices should be documented.食品伙伴个性空间B A;At)D6m,rv
Hazardous wastes should not be tipped down the sink or allowed to evaporate.
p:o%`x7Mn0Hazardous materials should be removed from obsolete equipment before disposal.
,K4rp/~pj[Z`0Consumables containing heavy metals (eg. fluorescent tubes and Nicad batteries) should be segregated and disposed of appropriately.

Risk Management:
/rFs%Q`2Os9Cd$v0·waste management plan developed食品伙伴个性空间X{z4H4H0O/gv[
·acids and alkalis collected and neutralised/run to trade waste or removed by contractors食品伙伴个性空间9[]4t/xV6cC~`
·no disposal of heavy metal to trade waste食品伙伴个性空间)VR!m7e^^;M

Disposal of hazardous substances down sinks
LSI,c[NM(W)E0The EPA/CWW impose strict limits on the concentrations of a range of hazardous substances in water run down sinks and floor drains
4o5}`Ku+z&iUq0In essence, no waste (except washwater) should be run down sinks and drains. Where toxic substances are involved, even contaminated washwater may need to be collected and disposed by contractors (eg. washwater containing cyanide).食品伙伴个性空间r3mZ'Cyx
Where contamination is present, personal protective equipment suitable to the type of contaminant should be available and used at all times.食品伙伴个性空间3f4NW-{
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Risk Management:
V"o,C jj5yk0·provision of PPE as required by MSDS食品伙伴个性空间a8kZxr|1bK-akN
·acids and alkalis collected and neutralised/run to trade waste or removed by contractors食品伙伴个性空间9o(T,e_.ewSwJ
·negotiation with EPA to ensure compliance食品伙伴个性空间 m*j*x{n'D\6F

Fume cupboard emissions
.N8BL+i5\){2r0Protocols for the use of and maintenance of fume cupboards should be developed, disseminated and monitored.
Nx6i)Jo.@0Fume cupboard emissions exhaust directly to atmosphere and so should be minimised. The possibility of suck-back of fume cupboard exhaust gases into building air intakes, open windows or the breathing zone of people working on the roof or in other buildings should be investigated.食品伙伴个性空间7@?)x{7Gd#YeU1E
Modifications such as closed-cycle water scrubbers or extension of exhaust ducts should be considered where necessary to minimise health or environmental risks.
/|/o6`$q^wq/z0Fume cupboards are a compliance issue in terms of risk management both to the environment and as an OH&S issue. Therefore decisions relating to the management and changes in the use of fume cupboards should be documented and records should be kept.

Risk Management:食品伙伴个性空间$o/MPz6z"^
·work toward compliance with appropriate standards.
1XugLo g0·greenhouse emission minimised食品伙伴个性空间|0t,iFI.iJ
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·minimal vapour/gases emitted into cupboards; use cold traps if possible食品伙伴个性空间+u6oDRt~ P7R(OnP8n?$t

Laboratory air quality食品伙伴个性空间$^5BIS*r5K_o
The quality of laboratory air should be monitored considering chemical gases and vapour contamination, as well as noise, vibration, dusts etc.
n'i$wZ jL0Work which may potentially contaminate laboratory air should be moved to fume cupboards.食品伙伴个性空间;a+Q]]Q+f-N
Unused gas cylinders should be removed from laboratories.食品伙伴个性空间 \"tt,KkF3YPQ}

Risk Management:
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?0·eliminate mercury use where possible, otherwise test for mercury vapour
z&c7T0W,{ R8]&A/w0·all necessary work conducted in fume cupboards食品伙伴个性空间B5TJ?[\ J#o#\
·dispose of all unused cylinders of toxic gas
h0B)c um,j#}^T%@/^U0·oil mist filters on vacuum pumps食品伙伴个性空间+~D(w W'yel

CFC and HCFC (hydrochlorofluorocarbon) use
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HCFCs (also ozone-depleting) should be phased out where substitutes exist.

Risk Management:
V:qZ*U.m/l(p0·review use of CFC’s and eliminate where possible
v]W S7epx7QO`&L0·review use of HCFC and eliminate where possible食品伙伴个性空间qgi"@4B

Hazardous vapours drawn into trade waste by water aspirators食品伙伴个性空间+R{R7U'L"|]z"l
Water aspirators that draw toxic vapours into water flowing down the sink may lead to noncompliance with trade waste regulations. Such vapours should be trapped (and reused if possible). The use of water aspirators for more than short periods of time should also be avoided (waste of water).食品伙伴个性空间 q%xl h"X8mB

Risk Management:
4kA(e:pw&n7_3?i0·work toward elimination of all water aspirators食品伙伴个性空间]2q#[e!mz*CA%l

Risk of unintended discharges to trade waste食品伙伴个性空间d-B!y aJ XpY
All risks of unintended discharge to trade waste (eg. chemical spills) should be assessed. Significant risks should be addressed by establishing operation controls (eg, spill trays) to minimise the likelihood and magnitude of such discharges, by drawing up contingency plans, and by having equipment such as spill kits available.食品伙伴个性空间/nc6~p,XNS+y
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Risk Management:
3Q.uH1Ja:}2a0·review and document processes to minimise risk of unintended discharges to trade waste食品伙伴个性空间(o4f6{6NP
·block off floor drains where practicable食品伙伴个性空间_+ESaMiUJ
·bunding and containment of storage areas

pH Control of trade waste食品伙伴个性空间)vO]$u2k
Trade waste regulations require all discharges to trade waste to be between pH 6 – 10. Concentrated acid, diluted one million to one with water, may still be below pH 6. Acid waste can cause long-term damage to sewers and can generate gases harmful to maintenance workers in the sewers. All waste acid and alkali should be collected and neutralised (and can be tipped down the sink only if there are no hazardous substances present).

Risk Management:食品伙伴个性空间!g Pl+rn!l+j
·eliminate all disposal of acids and alkalis to trade waste

Licenses and permits - toxic chemicals or biological substances
U-n?'z(t_0Laboratory personnel should be aware of and maintain all licences and permits held by the Department/Laboratory which apply to chemical or biological substances they are using.
0B jrqN2_0They should be aware of all conditions of these licences/permits and comply with them.

Risk Management:食品伙伴个性空间sJa%a~LI]&T6g0f
·Ensure compliance with legislation governing chemical and biological substances eg. Drugs, Poisons & Controlled Substances Act.食品伙伴个性空间"[)b@c2HG

Licensing of irradiating apparatus and radioactive sources
3I&yOv aUL0Laboratory personnel should be aware of and maintain all licences for irradiating apparatus and radioactive substances held by the Department/Laboratory which apply to the work they are undertaking.
_h!Vw8^s]mM0They should be aware of all conditions of these licences and comply with them.

Risk Management:
l(aP2N#Q!y0uH[0·ensure legislative compliance

Bunding - general食品伙伴个性空间 bd&UgXrD{-x
All containers of hazardous liquid (including wastes) should be bunded such that leakage of the full contents of the largest container of liquid in the bund/tray will be contained.食品伙伴个性空间|R3G.H,l
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Corrosive liquids should not be stored in metal trays.食品伙伴个性空间~2Mq9c9R4E

Risk Management:
z1T~Q5f Zj0·risk assessment undertaken to establish the need for bunding食品伙伴个性空间G&V#n t vzJ s;Yg0T
·the need for, and effectiveness of bunding review periodically

Transport
6Xb!@5V$u0Adequate safety equipment should be available and used by personnel transporting hazardous substances.
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Risk Management:
"N&ax3Mv\D@0·risk assessment undertaken to establish the need for personal protective equipment食品伙伴个性空间H jY3\u"@ T
·spill response procedure documented and communicated to personnel transporting hazardous substances食品伙伴个性空间t-@|5[cFr(zn

Spill kits食品伙伴个性空间;c|'u#q0dW#eF
Spill kits must be suitable and adequate for any foreseeable spill in the laboratory.食品伙伴个性空间$gO2M b%j9y
The kits should be clearly labelled, in a location known to all personnel, and all personnel should be trained in their use.

Risk Management:食品伙伴个性空间I1\hG1U!L
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·spill kits provided in strategic positions
+q0r{"I
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Back-flow prevention eg., “town water” supply食品伙伴个性空间2W}.TZ] ["F`"w,Ay
Backflow is the contamination of “town-water” with trade waste. This could happen via plastic hoses hanging from taps into a sink. eg, when water pressure is lost, contaminated water from a sink may siphon up and into the water mains ; or, the migration (growth) of algae – which may be harmful to people – from the sink, into a cooling water hose lying in the sink.

Risk Management:食品伙伴个性空间T f]W LL])H
·work toward elimination all couplings between town water and wastewater食品伙伴个性空间A~7ey*^LT8gFa
·educate laboratory staff on the need for back flow prevention

Standard of safety and environmental performance of contractors working in the laboratory食品伙伴个性空间-nyBn*@R:j+Q[
All contractors working in a laboratory should be briefed on appropriate Laboratory standards and procedures, and their work monitored for compliance with those standards and procedures.食品伙伴个性空间b"K%Y$t,f m
There should be a formal agreement to meet standards and codes of practice.

Risk Management:食品伙伴个性空间6xn"r/fL&H
·contractor obligations clearly stated in tenders, purchase orders etc
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Any field work is carried out in accordance with Laboratory guidelines食品伙伴个性空间0EOR4s5Mtcm].Z/}
The Laboratory shall prepare guidelines for field work.食品伙伴个性空间C/eP+Bp$u.f'L!^
Laboratory staff working in the field should be competent in the use of these guidelines and work in accordance with them.食品伙伴个性空间 Yf(Dj+Q5~

Risk Management:食品伙伴个性空间pdgVk1r9X6lL5d
·guidelines in place
-mG&S\!Y;c"P0·guidelines included in induction process as necessary

Training
"X%C paR'J%ju^0All laboratory personnel with laboratory responsibilities (ie all personnel) should be trained in the performance of their responsibilities. The competence of personnel with key responsibilities (eg. transport of waste, leading emergency response) should be tested to ensure training/experience is adequate. All personnel should be aware of environmental legal obligations applicable to their work.

Risk Management:食品伙伴个性空间Ac"zJ{E\;F
·clear lines of authority and responsibility documented
B4}Y'vL2f0·training provided and performance outcomes monitored
.K AIWX0·documented systems in place for ongoing training needs identification and actioned
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Bp3ve5Msw/Lj0Communication, documentation and records
h2e8z?i*b%nI0A formal system for reporting hazards and incidents should be in place, and all laboratory personnel should be familiar with it. A process for investigating incidents, reporting findings and acting on them should be in place.
h4_r0U2z*YM8{0Systems for document control and records management should also be established.食品伙伴个性空间 Hy?0[}4y;R0T QB{
Records should be available to all personnel who need to use them.

Risk Management:食品伙伴个性空间h0y`]R"ao7x;_
·all processes requiring controls to be documented
L-Xc:I REA0·induction of staff and others undertaken as required
s UTcj~M'M0·records management system defined and implemented食品伙伴个性空间w#wn9QjWdc

Operational control & emergency response
-f3ifX9re9L[U"y0There should be a formal process for the evacuation of the laboratory in an emergency situation.食品伙伴个性空间m \^6\*\%L#B*IR
This should include a mechanism for reporting the emergency to the wider Laboratory community and follow up to prevent occurrence.食品伙伴个性空间-~,Z(gRQ#IS4X
Foreseeable “loss-of-control” situations should be identified and assessed, and operation controls put in place to prevent loss-of-control .

Risk Management:
ehwt$jnY0·risk assessment undertaken
ESvGm"Fw;C!w0·laboratory emergency response plan developed in line with the食品伙伴个性空间?5sj"Fc,d

Laboratory plan食品伙伴个性空间 R^%z3r*R
Audit and review of laboratory management systems and their effectiveness食品伙伴个性空间~8iQU ^
An audit/review program should be established and managed.食品伙伴个性空间aF$Q fJ8b+Xke;pl&h
.A periodic departmental management review should review OH&S and environmental performance and the effectiveness of the system as a provider of laboratory services to the Laboratory community.

Risk Management:
V\6Vv xJ0·audit schedule developed食品伙伴个性空间)f\U Q+Bj'IY
·audits undertaken
K1i+f.q"~.G0·audits actioned appropriately
5RQ"k6ay8Y?:PfP0·outcomes periodically reviewed by stakeholders for systems monitoring purposes

水

实验室里不必使用的水不仅是废物，它还能给工作人员带来负面影响。吸水器中的水和降温用水（一次性使用水并排放为废物）应该丢弃掉。
F"|U;Ic/r7u `.f0应该实行有关规章制度，立即处理洒溢出来的水。应该清楚地界定“潮湿区域”，并尽可能避免出现这种情况。对长期潮湿的地方要用隔离出来。食品伙伴个性空间N%xl:^
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风险管理食品伙伴个性空间4r+@6xBl2Zz
·洒溢和潮湿区域的文档管理系统
.^-q/pG7\0·抽水泵不使用吸水器食品伙伴个性空间 G"HYLl
·没有制冷的水排污
cqDL`z"Z0·通用最小化规程食品伙伴个性空间2S2P&I*o+J.sF T E

电源
L;h!K$L1L7y(V0符合职业安全卫生制度的电源维护、保修等内容是实验室规程的重要法规。
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N0应该为实验室人员准备电子设备的安全操作规程和制度，特别是那些用水设备。食品伙伴个性空间6k-h8iVuESSe
煤电是种有限的资源，温室气体是多余的副产品，因此浪费电力资源是不好的行为。食品伙伴个性空间&Zp k2qN)[D

风险管理
GnR%si't2^!hS0·对其保养、维修、标签和其它应用进行文档记录食品伙伴个性空间iv+r?j
·不使用的时候应该关闭应用器具
5c|u;lkD$o?]0·不用通风橱时要把它关闭食品伙伴个性空间8}9MP(Z9p[ZH/R&g
·通风橱的窗扇要尽可能的降低食品伙伴个性空间^e.M9g)g!LW,F

天然气和液化气食品伙伴个性空间]Dp2GdD[ @hS
当实验室应用天然气的时候，应该配有相应的安全工作制度和规程 。食品伙伴个性空间 YXJ1m1["m&f)}
　　当使用液化气罐的时候，应该制订出相应的维护和安全制度。食品伙伴个性空间 hl[%g5|y*j@
　　天然气和液化气的使用可以减少建筑物和实验室的采暖要求，但要尽量减少应用它们的机会。

风险管理食品伙伴个性空间nMD9v]?^6^ Ts
·当应用天然气、并处理和储存液化气罐时，要建立安全操作的文档管理体系。食品伙伴个性空间A&_!f+KGEH
·把热能浪费和燃料消耗降到最低限度食品伙伴个性空间8f,wrm/M

化学品、气体、生物制剂和放射性同位素
{m5K)\!Wd0有必要配备物品潜在危险性的警示系统。
/_:zI4poG0每个物品必须贴有清晰、正确的标签。
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@O8e(I0必须安全储存物品，适当的情况下要采用隔离措施。
Q;u~&X(@ pX0要准备所有危险品的物料安全数据表并保持其时效性。食品伙伴个性空间EU2P5Nu+B+t
应该审核签名是否正确并符合职业安全卫生法规的规程。食品伙伴个性空间-p/sHE-qRj}r}
遵守危险品法规和危险物料法令的管理是十分重要的，其中涉及已有的化学品和物品。所有与法规事务有关的决定和结果应该存档。食品伙伴个性空间3}#c8k6X#zx6w
实验室一般在化学品和相关物资的采购上花费很大。食品伙伴个性空间3U(a7Z$k$i
绝大多数化学品从未用过，最后通常都被处理掉，这给实验室和环境都增加了成本负担。必须考虑到，共享制剂和适当的培训能最大限度地降低试剂库存受污染的危险。

风险管理
:oN#E:Lklk!{|y0·危险物品的使用（如倾倒移液，标签，储藏，防洒溅，隔离和购入）的文档管理系统。食品伙伴个性空间+Wl%a@(?B1?cO.E
·化学品的库存量保持最低
)QO5G#]m\2Sl0·所有用户都可以查看物料安全数据表食品伙伴个性空间 h
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·标签符合国家法规的规定
ZC w;~s E$Tnk3y_0·备有库存单，且在有效期内
'f)i7R*P] {0·安全包装和储藏
Mk%F*i5_t0·有效的隔离措施
e_?%~ ~5@}\*SX0·实验室内多余的库存化学品食品伙伴个性空间(v8Q9}
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·尽可能减少有毒物质的使用食品伙伴个性空间j$f!Wa6AF

实验室器皿食品伙伴个性空间.|%{$Jo9C
需要建立、实施并监控采购和使用实验室器皿的规章制度。装配线的安全工作流程和设备的充分利用是非常重要的。食品伙伴个性空间nqEP-hL:?b
使用废弃实验室器皿的成本是昂贵的，同时也不符合环保要求。从长远角度看，实验室器皿的重复利用并尽量减少废物的生成，可以大幅度降低成本。

风险管理食品伙伴个性空间:[ SM9L[]lKE
·一般实验室采购管理标准的文档系统，其中涉及物品的质量和型号。食品伙伴个性空间n5z'~+W9S1[o
·尽可能使用不需弃置的实验室器皿

降低废物的产生食品伙伴个性空间 N sx O
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在可能的情况下尽量减少物料的使用，或者重复、循环利用物料；为实验室引入适宜的废物处理方法，这样对环境的管理能起到帮助作用。食品伙伴个性空间
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应该对废物进行风险评估。生成废物的过程要经过评估以降低其产生量。食品伙伴个性空间 UcD%]jw#K@,MPt!}

风险管理:
6`i*LD:K&wb-F0·为废物管理计划建立档案机制食品伙伴个性空间s/ZD
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·对流程进行评估甚至重新设计，以满足最小（少）化的方针。

实验室方法的风险评估
OC"x
].fNj }Jn0应该根据后果的严重性，对实验方法于健康和环境可能产生的有害影响进行风险评估。被证明具有极度危险性的，应该在风险控制体制下得到管理。

风险管理食品伙伴个性空间 O'e~ uy"]
·实验室实行风险评估食品伙伴个性空间iKU]v
·根据风险制订正式的优先管理项目食品伙伴个性空间+Zz)_0?9z$Uq/Q
·控制措施的鉴别、确定和建立食品伙伴个性空间f.P8K%}(Uz
·定期进行风险审核

一般废物的处理
/v}kZDW,Q0根据实际情况，收集并处理危险废物以降低其危险性，比如酸的中和；处理时要用能最大限度降低对环境造成影响的方法。食品伙伴个性空间p!e/^ xDn j I
不能把危险废物倾倒在水池内或者任其蒸发。食品伙伴个性空间q`)UH)t"E]7J
危险品在处置前应该远离已被荒废的设备食品伙伴个性空间knWh
|!DR.T5UC
应该隔离含重金属的消耗品（如荧光管和镍镉蓄电池），并用适宜的方法处置。
:OA;[PP r*D0
^q,_ \Y&jX.S)S0风险管理
![m9oN_ M]6dTPi0·废物管理计划的开展食品伙伴个性空间WeM$r%]_ r
·收集并中和酸碱物质或者由工作人员搬移。
@'Y2J#Q'q0]7R*d?jt0·不得废弃含重金属的废物食品伙伴个性空间iy6l0x,d$[

处理到水槽中的危险品
T.Uj\!y0国家环保局对倒入水槽和地下水道的危险品的浓度范围有严格限制。
-Vd#s4t3X8y%yjG5|0除了清洗用水，废物一般不能倒入水槽和下水道。当物品有毒时，甚至受污染的清洗用水也需要收集起来并统一由工作人员负责处理（如含氰化物的清洗用水）。食品伙伴个性空间F
n^{6L8~a X4l+P
有污染情况出现时，应该备有随时可以使用的相应的个人保护装置。

风险管理食品伙伴个性空间AZUDrF/q
·提供物料安全数据表中要求的个人防护装备。食品伙伴个性空间.k3` M3Am#m
·收集并中和酸碱，或者由工作人员搬移。
zEI n
Em{,nDKg0·与国家环保局加强联系，确保各项操作符合有关规定。食品伙伴个性空间.@z.l&Y5mI `

通风橱的气体排放
R K9_;n u#AwF4iU0应该执行通风橱的使用和保养草案
3KIl#j#a6P0通风橱排出的气体直接排放至大气中，排量应该控制到最低限度。应该调查通风橱废气回吸至房屋内的进风口、打开的窗户或者房顶工作人员的呼吸区域或者其它房屋的可能性。
4G;R%?!gee/_'z0必要的地方，应该考虑更换封闭式循环冲洗物或者延长废气排放管，以降低对健康或环境的危害。食品伙伴个性空间-drpC^'`0DS/[
环境和职业安全卫生法规中的风险管理，有对通风橱的管理条款。所以使用通风橱时，与管理和变更有关的决定应该被存档并保留记录。食品伙伴个性空间^-`WCl1d/~%TW

风险管理
Z+\A:xIp2n0·符合相关标准的工作
@;|WZH1TH3D0·最大限度降低温室气体的排放
ZxfmOVQR0·最小限度的通风橱蒸汽/气体排放；如果可能使用冷水闸。食品伙伴个性空间?a `K4{/A#EbB&a0g

实验室空气质量
?w s6xh7Ve6K9\*Xg[1^0应该监控实验室空气质量，涉及对化学气体和蒸汽污染，以及噪音、震动和灰尘等的监控。食品伙伴个性空间:A PU;GY2yRfA
可能会污染实验室空气的工作应该移至通风橱。未使用过的气罐应该从实验室移走。食品伙伴个性空间bx;V}!i1S rZ

风险管理
D,`5H5OvT0·尽可能不使用水银，否则要检测是否有水银蒸汽。食品伙伴个性空间'ex;?kE
·所有在通风橱中进行的必要工作食品伙伴个性空间a/|i&O R.?
·所有废用毒气缸的处置
s0I y3ZC8vm1j8cq0·真空吸泵中的油雾过滤食品伙伴个性空间5y,x8KDT

氯氟碳和氢氯氟碳的使用

`-of!wU,ZZ;{0应该放弃任何CFC的不重要应用和实验室中的其它臭氧祛除剂。食品伙伴个性空间i @xzy(R
在有替代品的时候，应该逐渐淘汰HCFC（即臭氧祛除剂）。

风险管理食品伙伴个性空间(? U8C2s]-hV$VUC
·可能的情况下，CFC的重复使用和排除食品伙伴个性空间j CD?EN ?v0u
·可能的情况下，HCFC的重复使用和排除食品伙伴个性空间-Z7cf"~A

吸水器产生的成为商业废物的危险蒸汽
GV*_#z5u6q^ g fV%eu)e0把吸水器中的有毒蒸汽随水流排入水槽是违反商业废物法规的。这类蒸汽应该集中处理（可能的情况下重复利用），也应该避免吸水器的长期应用（这样可以避免产生废水）。食品伙伴个性空间kR&H"d0c2R/h4FY

风险管理食品伙伴个性空间4l,z~^Xc8tZL3K G
·所有吸水器排除的工作

非有意识性废物排放的风险
!w lJB+@-iA.E/ZD0应该评估所有无意识的废物排放（如：化学品的溢出）。应该通过建立操作控制（如洒溅盘），起草应急方案并置备像防洒溅这样的设备来处理重大风险，以便最大限度降低这些排放的可能性和数量。食品伙伴个性空间Q_2Ah:cJH-L

风险管理
C gsEg.D r4Q0·建立评审和归档流程，以最大限度降低商业废物无意识排放的风险。食品伙伴个性空间vnG(U.CN6p3Qsh
·在可以的地方堵住地下水道
~5IXM,v6k*Dpr0·储存区域的隔离食品伙伴个性空间;a.{.T'}-FT9P6]l^w

商业废物酸碱值的控制食品伙伴个性空间7NYi~ e9i"f*l{:v `
商业废物规定中要求所有排放的商业废物的酸碱值在6-10之间。浓缩的酸，用水稀释成100万比1的浓度，仍可以使pH值为6。酸废物能长期腐蚀下水道，并能产生伤害水暖工的气体。所有废弃的酸碱应该收集并中和（只有不存在危险物质后才能冲入水槽）。

风险管理
YPH;~:`kp5LO ui0·排除所有对酸碱性废物的处置

有毒化学品或者生物品的许可证和执照食品伙伴个性空间/cR/zf2|Hb@5Wd
实验室人员应该知道并维护部门和实验室持有的所有应用化学及生物制品的执照和许可证。他们应该知道所有执照/许可证的作用并遵守相应的规定。食品伙伴个性空间:sM5@D;B2f:z

风险管理
{q~s4s0·保证符合管制性化学和生物制品的法规，如药品，毒品和控制品法令。

一般性隔离措施
LF1kb9mV$Q!g0应该隔离所有盛装危险液体（包括废料）的容器，这样即使最大液体容器中内容物全部泄漏也会被盛装起来。

风险管理
GB/?!B+a0·对隔离装置的设置开展风险评估
#j*X
Fr*L8[y\%M0·定期检查隔离设施的需求和有效性

运输食品伙伴个性空间'?~*h^ pD
运输危险品的人员应该配备并应用充足的安全设备食品伙伴个性空间$J z`vyC*Y
所有应用这种设备的人员必须接受培训，知道在何时、如何应用它们，以及如何对溢出物做出快速反应。食品伙伴个性空间D?"^qB

风险管理食品伙伴个性空间4tr,@ J*C^c!o
·对建立个人保护装置的需求开展风险评估
uHjv]3k.wN0·为备有危险品运输的文件，说明洒溅事件的处理流程。食品伙伴个性空间(v(z
n S6m$oY%U

防洒溅装置
iZF1oL0防洒溢装置必须适合任何实验室内不可预见性的洒溢事故。
\%n.scJK.Q8w]0该装置应该有清晰的标签，放在所有人员都知道的位置，并且所有人员应该就其使用方法接受培训。

风险管理食品伙伴个性空间['Ww|/wLBe
·为重要岗位提供防洒溢装置。
BH:N}*DC,~V0·为实验室引入防洒溢装置。食品伙伴个性空间DH]4r \c.]

逆流的防范，如“城市水”的提供
@b0B*C/{(ey1C0逆流是指受商业废物污染的“城市用水”。发生这种情况是因为，自来水管中的水通过塑料软管被引到水槽里。比方说，当水压不足时，水槽中受污染的水可能会虹吸上来倒灌至主水流干线，或者对人类可能有害的藻类迁徙（生长）到水槽中的冷水软管内。

风险管理
3k7e+x1e0c(j0·排除所有城市用水和废水的连接食品伙伴个性空间`z{:K s+m1kS+fX
·教育实验室工作人员防范发生逆流。

实验室工作人员的安全和环境操作标准食品伙伴个性空间'wX Q
dp(K-`R
所有在实验室工作的人员应该总结实验室的标准和规程，及其与那些标准和规程相符的工作。食品伙伴个性空间w*O)H {/C-R
应该有正式的协议满足行业标准和法规。食品伙伴个性空间"r/I,ZI:qm:c*rd

风险管理食品伙伴个性空间|m#k/lT,kV%gl
·工作人员的义务应该在标书、采购单中清楚地规定出来。食品伙伴个性空间 Kb!\;v7N @2j0`V6l_ H
·工作人员的表现在整个任职期间都能得到监控。食品伙伴个性空间*~kC.kb

根据实验室方针执行任何场地工作食品伙伴个性空间,V+r"fE$}
实验室应该为场地工作制订规则。食品伙伴个性空间Zo6V2F%Y5m
在场地工作的实验室人员应该能胜任这些方针和与之有关的工作。食品伙伴个性空间W)LyPa`Ie

风险管理
H;x6}'qz0·适当的方针
zQ.s6}F|5SO|0·必要的归纳过程

Training培训
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