RISK ASSESSMENT

Microbiology Laboratory
 Introduction
• A risk assessment should identify potential hazards to
determine the actions or controls required to eliminate
or reduce any risks to the health of workers.
The Risk Assessment Protocol
The Risk Assessment Protocol
FACTORS
1) Level of practical Work
 Degree of risk of microbial culture
 Expertise of teacher
 Age range of students

Level 1(L1): work with organisms which have little, if any, known
risk and which can be carried out by teachers with no specialist
training. The organisms will be observed in the closed containers
in which they were grown.

Level 2(L2): work where there may be some risks of growing

harmful microbes. L2 work may be carried out with pupils
between the ages of 11 and 16 years and by science teachers
who may require training and some supervision, which can be
provided through a short in-service course or in school by
acknowledgeable biology teacher.
Cont.

Level 3(L3): work where cultures of known fungi and bacteria

are regularly sub-cultured or transferred. This work is normally
confined to students over the age of 16 and institutions where
facilities are appropriate. Teachers should be thoroughly trained
and skilled in aseptic technique. This is a higher level of training
than required for L2 work. Non-specialist teachers should not
carry out or supervise this work.
FACTORS
2) Choice of Microorganisms
 Present minimum risk

• In May 1997, a safety conference was convened by the

Association for Science Education (ASE) which aims to
consider clarification of guidance on the use of micro-organisms
and biotechnology in the publication Safety in Science Education
and to evaluate the list of micro-organisms considered suitable
for use in schools and colleges following changes to the hazard
categorization of certain micro-organisms by the Advisory
Committee on Dangerous Pathogens.
FACTORS
3) Source of cultures
 Reputable specialist supplier
 Approved environmental sample

4) Type of investigations/activities
 Adequate containment of cultures
 Class practical work vs. teacher demonstration

5) Volume of cultures
 Increased risk with increased volume

6) Laboratory facilities
 Suitability for level of practical microbiological work

7) Equipment
 Adequate for purpose
FACTORS
8) Incubation conditions
 Possibility of selecting for growth of pathogens

9) Disposal procedures
 Ensures elimination of risk to others

10) Expertise of technicians or teachers

 Competence and level of training in techniques and
procedures appropriate to level of practical work

11) Student age and discipline

 Appropriate to level of practical work
 Confidence in class discipline
Control Risk Measures
Control Risk Measure
Importance
• This will identify the safety precautions that need to
be taken in the context of the level of work and,
possibly, the need to amend the procedure so that
the risks to health and safety from any hazard/s are
minimized.