tispecialty surgery center's pre-op/PACU nurse manager, believes this
solution offers safety and simplicity at an acceptable cost.
"The waste from GI procedures used to go down the hopper, and we'd
red bag everything else," she says. "Now we're not red bagging anything
but blood."
That's led to significant cost savings, though Ms. Ferrell can't offer a
precise number. She sees another important benefit of this approach:
All the fluid that once went down the drain is no longer flowing
directly into the environment.
OSM