Testing not necessarily needed. We used the chemical inventory and looked at chemicals with an NFPA rating of a 3 or 4 and reviewed those. We didn’t necessarily do environmental testing for everything. For other areas where ethidium bromide was used, for example, we did assess that although the limits of detection are not that great. Basically someone(s) competent should review the evaluation and sign off on it.
Steve LaCroix MS, CBSP
Quality Assurance and Safety Officer
Department of Health
Epidemiology, Health Statistics, and Public Health Laboratories
1610 NE 150th St.
Shoreline, WA 98155
Phone: (206) 418-5437
FAX: (206) 418-5485
ergonomic information: http://dohweb/Risk/employee_safety_and_health/ergo/ergonomics.htm
"The Department of Health works to protect and improve the health of people in Washington State"
Thank you all for your responses. I guess I should add a bit more detail. This "flip" of the lab space would occur every semester (so one semester would have
chemicals, the other food). This food would be for consumption by the students preparing it.
Those of you saying that it could be "decontaminated" to the point that it would be suitable for this type of use, I assume you mean scrubbing down every surface and then taking representative samples from around the room to test for every hazardous material ever used in the room?
From: DCHAS-L Discussion List [dchas-l**At_Symbol_Here**MED.CORNELL.EDU]
on behalf of Kristi Ohr [kohr**At_Symbol_Here**AMHERST.EDU]
Sent: Thursday, March 27, 2014 9:07 AM
Subject: [DCHAS-L] Food in a former lab space
Would any of you or your organizations permit food in a laboratory space that does not currently house chemicals, nor have current work going on with chemicals?
Specifically, would you permit a class involving food preparation to occur in a lab space that the previous semester was used for a freshman level general chemistry class, even if the area were "cleaned" and all chemicals removed?
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