Non-Lab Safety Plan Program

The EHS Non-Lab Safety Plan Program establishes a structured framework to manage health and safety activities across non-lab areas, specifically within three primary operational areas: Shops, Kitchens, and Agricultural Workspaces. The purpose of this program is to ensure that all university tasks, operations, and activities in these areas are adequately controlled to protect employees, students, and visitors from potential hazards. This program aligns with NC State’s commitment to maintaining a safe academic and work environment, fostering compliance with federal, state, and local regulations, and promoting a culture of proactive safety management across campus.

What is a Safety Plan/Non-Lab Safety Plan?
Why Safety Plans are Needed
Roles and Responsibilities
Elements of the Non-Lab Safety Plan
Training and Communication
Emergency Preparedness and Response
Recordkeeping and Permit Management
Continuous Improvement
Contacts and Resources

What is a Safety Plan/Non-Lab Safety Plan?

While various types of safety plans exist across different operational settings, NC State University’s Environmental Health and Safety (EHS) program classifies them broadly under two categories — Lab Safety Plans and Non-Lab Safety Plans. Lab Safety Plans apply to locations governed by the OSHA Laboratory Standard, ensuring compliance for environments where chemical use, experimentation, or research occurs. However, principal investigators who have small shops equipped with four or fewer tabletop or free-standing power tools (e.g., handheld drills, grinders, or band saws) may also have those managed under their Lab Safety Plans. In contrast, all other areas, whether traditionally classified as labs or not, that contain more than four pieces of equipment, particularly larger machinery such as lathes, shears, or cranes, including Facilities Shops, Kitchens, and similar spaces, fall under the Non-Lab Safety Plan program. This classification allows EHS to tailor oversight, training, and hazard controls appropriate to each type of work environment.

Note: Both the Lab and Non-Lab Safety Plans are managed using the Environmental Health and Safety Assistant (EHSA) Application. 

 

Why Safety Plans Are Needed

A Safety Plan is a structured document that outlines the policies, procedures, and controls necessary to identify, evaluate, and manage risks associated with specific tasks, operations, or environments. Its purpose is to prevent injuries, illnesses, property damage, and environmental harm by ensuring that work activities are conducted safely and in compliance with regulatory standards. A well-developed safety plan defines responsibilities, establishes training and communication protocols, and incorporates hazard assessments with corresponding engineering, administrative, and personal protective measures. At NC State University, safety plans are essential tools for promoting a proactive safety culture and ensuring that employees, students, and visitors are protected in diverse operational settings such as shops, kitchens, and agricultural environments.

This general framework supports the specific Non-Lab Safety Plan requirements described below for each of these environments.

Shop Environments

Shop environments include auto repair, machine and woodworking spaces, laboratories with mechanical tools, and facilities maintenance operations. These areas present potential risks such as mechanical injuries, chemical exposure, electrical hazards, noise, and ergonomic stressors. A dedicated shop safety plan helps ensure that machinery, tools, and materials are managed safely, personnel receive appropriate training, and hazards are mitigated through engineering, administrative, and PPE controls.

Kitchen Environments

Campus kitchens, including dining halls, cafés, markets, and catering facilities, pose hazards such as burns, cuts, slips, electrical risks, and exposure to cleaning chemicals. The kitchen safety plan ensures that all food service operations adhere to established safety and hygiene standards, protecting employees and students from occupational injury and foodborne illness while maintaining compliance with sanitation and fire codes.

Agricultural Environments

Agricultural operations encompass farms, barns, livestock shelters, crop storage buildings, and specialized agricultural structures. Workers face unique risks such as machinery-related injuries, chemical and biological exposures, and ergonomic and environmental stressors. The agricultural safety plan ensures proper hazard identification, use of engineering and administrative controls, and consistent application of PPE and safe work practices to protect those involved in agricultural teaching and research.

 

Roles and Responsibilities

  • Environmental Health and Safety (EHS): Provides program oversight, develops policies and procedures, conducts inspections, maintains training programs, and ensures compliance.
  • Deans, Directors, and Department Heads: Ensure safety plans are implemented and resources are available to maintain compliance.
  • Supervisors and Principal Investigators: Identify hazards, enforce safe work practices, provide training, and ensure required PPE is used.
  • Employees and Students: Follow all established safety procedures, attend required training, and report unsafe conditions or incidents immediately.

 

Elements of the Non-Lab Safety Plan

Hazard Identification and Control

Hazards are categorized as physical, chemical, and biological, with mitigation achieved through a hierarchy of controls: engineering, administrative, and PPE.

Shops

Common hazards include mechanical injuries (cutting, crushing, rotating equipment), electrical hazards, arc flash, flammable materials, and chemical exposures (solvents, fuels, cryogenics). Controls include engineering systems such as dust collectors, emergency shutoff switches, guardrails, and ventilation systems; administrative measures such as lockout/tagout procedures, inspections, signage, and designated work areas; and PPE, including eye and face protection, hearing protection, gloves, protective footwear, and respiratory protection.

Kitchens

Hazards include burns, cuts, slips, electrical shock, repetitive motion, and chemical exposure from cleaning agents and sanitizers. Controls include engineering systems such as local exhaust hoods, non-slip flooring, emergency shutoffs, and equipment guards; administrative measures like proper storage, temperature control, fire suppression systems, and allergen awareness; and PPE such as aprons, chef jackets, cut-resistant gloves, non-slip footwear, and face protection.

Agricultural Areas

Risks include machinery entanglement, animal-acquired infections, pesticide exposure, noise, and environmental stress. Controls include engineering measures like guarding, ventilation systems, dust suppression, tractor rollover protection, and emergency shutoffs; administrative measures such as routine inspections, signage, pre-task planning, and noise monitoring; and PPE including safety boots, chemical-resistant gloves, respirators, face shields, and high-visibility clothing.

Other Non-Lab Locations

While a Non-Lab Safety Plan is technically not required at this time, the Non-Lab Safety Program also applies to a variety of other university environments that involve operational, instructional, or support activities outside of traditional laboratory settings. These include, but are not limited to, Theaters and Performing Arts Workshops, Art and Design Studios, Athletics Facilities, and Campus Enterprises operations.

Common hazards in these settings may include slips and falls, electrical exposure, confined space entry, elevated work, lifting and material handling, or contact with mechanical equipment. Controls may involve the use of engineering systems such as machine guards, ventilation, and lockout/tagout devices; administrative measures such as permit systems, work orders, signage, and scheduled maintenance; and PPE, including hard hats, safety glasses, gloves, and protective footwear.

 

Training and Communication

Training ensures that all employees and students working in shops, kitchens, agricultural facilities, or other non-lab locations are aware of hazards and competent in safe work practices. Training topics include hazard recognition, emergency procedures, chemical hygiene, PPE use, fire safety, and equipment operation, all of which are managed on Reporter. Training records must be maintained on Reporter, and refresher courses (if applicable) should be completed according to the frequency specified for such program. 

 

Emergency Preparedness and Response

Each area must maintain an emergency action plan addressing fire and evacuation procedures, spill and chemical release response, medical emergencies, and post-incident reporting. Facilities must be equipped with emergency showers, eyewash stations, fire extinguishers, first aid kits, and communication devices.

 

Recordkeeping and Permit Management

All shops, kitchens, and agricultural units must have and maintain up-to-date Non-Lab Safety Plans to be managed by a responsible individual, the “Permit Holder”. If a permit holder is changing jobs or leaving the university, they should contact EHS immediately to update their safety plan. The Non-Lab Safety Plan is expected to be renewed every 3 years. These may include new hazard assessments, PPE assessments, training, etc. Approximately 30 days before the expiration of their current Plan, the Permit Holder will receive an email notification to create a Safety Plan. This will be an “assignment” akin to the EHSA Inspection process.

 

Continuous Improvement

EHS will conduct periodic inspections/audits to verify compliance and identify opportunities for program enhancement. Feedback from supervisors, faculty, and staff will be used to refine safety procedures, update training, and implement corrective actions promptly.

 

Contacts and Resources

Environmental Health and Safety (EHS)
 North Carolina State University
 Email: env-health-occ-safety@ncsu.edu  | Phone: (919) 515-7915
 Website: https://ehs.ncsu.edu/occupational-safety/