Personal Protective Equipment (Ppe); Environmental Protection; Biohazard; Special Hygiene Measures For The Use Of Laboratory Equipment In Food, Cosmetics And Pharmaceutical Production - Heidolph Hei-VAC Control Betriebsanleitung

Safety

Personal protective equipment (PPE)

The operating company must determine and provide the necessary PPE, depending on the
respective application and the media and chemicals used.
The corresponding instruction of the personnel is solely within the operating company's
responsibility.

Environmental protection

When processing environmentally hazardous substances, take appropriate measures to avoid
hazards to the environment.
The evaluation of corresponding measures such as the marking of a hazardous area, their
implementation, and the training of the relevant personnel is the sole responsibility of the
operator!

Biohazard

When processing biohazardous substances, take appropriate measures to prevent hazards to
persons and the environment, including:
➜
Instruction of the personnel regarding the necessary safety measures.
➜
Provision of personal protective equipment (PPE) and instruction of the personnel in its
use.
➜
Marking the device with a biohazard warning symbol.
The evaluation of corresponding measures such as the marking of a hazardous area, their
implementation, and the training of the relevant personnel is the sole responsibility of the
operator!
Special hygiene measures for the use of laboratory equipment in
food, cosmetics and pharmaceutical production
When laboratory equipment is used in the production processes of the food, cosmetics or
pharmaceutical industry, special hygiene measures must be taken by the user to avoid sample
contamination and to minimize any risk to humans and the environment as far as possible.

General measures

➜
Ensure a clean working and storage environment when handling substances and materials.
➜
Train all employees in the field of occupational hygiene, document all training measures
and check the implementation of all required hygiene measures regularly during operation.
➜
Use a hygiene control concept such as HACCP (Hazard Analysis and Critical Control
Points). The HACCP comprises the following criteria:
–
Hazard analysis
–
Identification of critical control points
–
Definition of critical limit values
–
Establishment of a system for monitoring and controlling critical control points (CCP)
–
Corrective actions for uncontrollable CCP
– Establishment of a system to verify the implementation of all HACCP measures
– Establishment of a system for documenting all associated procedures and records
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