Accessibility statement

Facilities & Containment Levels

Containment Levels

Work with biological materials, including microorganisms and genetically modified organisms, is undertaken in containment laboratories.

There are four different levels of containment (levels 1 – 4) for laboratory work, each containment level being directly related to each equivalent Hazard Group. Thus organisms categorised as Hazard Group 1 (lowest hazard rating) should normally be handled in Laboratory Containment Level 1 facilities, and likewise up to Hazard Group 4 (highest hazard rating) in Containment Level Four facilities (none located within the University of York ).

The requirements of each laboratory containment level are made up of a combination of physical parameters and work practices. Details of the containment measures are defined by three similar, but separate systems of containment from:

  • Advisory Committee on Dangerous Pathogens (ACDP)
  • Advisory Committee on Genetic Modification (ACGM)
  • Department of Food and Rural Affairs (DEFRA)

The level of containment under which particular work should be undertaken is determined as part of the risk assessment. The standards required are described in legislation and supporting guidance. Descriptions of the various containment levels which include both the facilities and working practices, are provided below:

Where the work involves the use of more than one of these hazards then a combination of the standards for all relevant containment levels are to be met.

Facilities

  • Work with biological materials must only be undertaken in facilities that are suitable for the purpose and approved by the Biological Safety Advisor. The standards required are described in the legislation and supporting guidance. Such facilities are described as containment laboratories or rooms. There are different levels of containment and that required for a particular work activity is determined as part of the risk assessment process.
  • The Group Leader has a responsibility to ensure that the level of containment required for a particular facility is correctly identified to those involved in the design and/or refurbishment of containment facilities, including the relevant Estates and Buildings Project Manager and the University Biological Safety Adviser. The Group Leader should also ensure the requirements of the department and workers who will use the facility are made clear and taken into account in the design process. The Director of Estates Services is responsible for ensuring that all new building and refurbishment work in containment laboratories meets the required / agreed specification.

Working with samples containing potential pathogens

a) Containment Requirements

The relationship between Hazard Grouping and the requirements for containment (4) works well wherever the identity, and thus the pathogenicity, of the agent is known. Containment requirements in those situations where the identity or presence of a biological agent is not known are now included within the law and amongst the requirements are the following:

  • where uncertainty exists over the presence of pathogenic biological agents = Minimum of Containment Level 2
  • where the presence of a pathogenic biological agent is known or suspected = Minimum of Containment Level appropriate to the agent
  • where the assessment is inconclusive but where the activity might involve serious risk = Minimum of Containment Level 3

b) Samples that may contain infectious agents

Many samples handled in laboratories have the potential to contain infectious biological agents or their harmful products. Examples include:

  • human tissues, body fluids or excretions
    • these may contain harmful biological agents even from an apparently healthy donor
    • sometimes the presence of these agents will be indicated by the medical history of the donor, or tests that have been performed
  • tissue culture cell lines which may contain infectious agents
  • animal tissues, body fluids or products which may contain infectious agents transmissible to humans
  • food samples which may contain food-borne disease organisms such as Salmonella
  • samples from the environment which may contain e.g. Clostridial species (soil) or Legionella bacteria (water)