Containment Levels

Containment levels incorporate operational (training, SOPs, engineering control, personal protective equipment) and physical requirements (lab design, barriers) to decrease the level of risk.

There are currently four containment levels (1-4) established by and regulated by the Public Health Agency of Canada and Canadian Food Inspection Agency

Determining the Containment Level

A common misconception is that the risk group a biological agent belongs to is the sole determinant for containment level. This is not the case. An organism’s containment level also depends on the host and environmental factors.

If you have any questions or concerns, please contact Risk Management Services at riskmanagement.ok@ubc.ca or (250)807-8656.