Standard Microbiological Practices

1. Access to the laboratory is controlled (enforced by the PI).
2. Wash hands after working with the material and before leaving laboratory.
3. Eating, drinking, smoking, handling contacts, application of cosmetics and storing food is not permitted in lab areas. Food for human consumption must be stored outside of the lab in cabinets or refrigerators designated for this purpose.
4. Mouth pipetting is prohibited. Use a mechanical device instead.
5. Policies for the handling of sharps (needles, scalpels, broken glass) must be in place.
6. Minimize the creation of aerosols. Aerosols can be caused by: pipetting, centrifuging, grinding, blending, shaking, mixing, sonicating, opening containers of infectious materials, inoculating animals intranasally, and harvesting infected tissues from animals or eggs.
7. Decontaminate all work surfaces after completion of work and after any spill or splash of material. Always use a disinfectant effective against the agent being used.
8. Decontaminate all cultures, stocks, and other potentially infectious materials before disposal using an effective method such as autoclaving.
9. A sign containing the universal biohazard symbol must be placed on the entrance door when hazardous materials are present. At the minimum, the sign should contain the name of the agent in use and the name and phone number of the person in charge.

   

10. Have an effective pest management program in place.
11. The PI must ensure that all personnel have appropriate training and are made aware of the risks associated with the agent.