go toss that dangerous glass carboy in the trash
Not entirely necessary, but surely something to consider, yes. Especially when they're of the "ribbed" variety.
@jeph00
The carboy you're using, pictured in your OP, looks like an older one, it's smooth it doesn't have "ribs". That's a positive sign! But you still need to be careful handling them, and take precautions in case it cracks. Large glass shards can cause serious, even life threatening injury. We have a few threads on the carnage they have caused.
Once it's empty, check if there is something cast into the bottom. Most of the older carboys came from Italy and Mexico, they look similar to yours, smooth, and usually thicker glass. Some may have a slight greenish, bluish, or grayish tint. Weight can be an indication of solidity and good manufacture too.
Carboys with "ribs" are most suspect of breaking unexpectedly, the ones made during the past 10 years or so coming from China (and possibly India from what I've read). Manufacturing standards there are low with poor or no QC whatsoever. Those are the ones that should be tossed.
To complicate matters, some modern Italian-made carboys also come in the ribbed variety, and they're not always easy to distinguish.
If you're doing mixed fermentation sours, long term bulk aging, etc. glass carboys (especially the smooth ones, like the one you have) can be used for that, as they're not handled much, they just sit on a shelf or the floor with some carpet or thick towels underneath. You still need to be careful when handling them and use precautions (Brew Hauler, crate, gloves, good footwear, etc.). Just avoid using them for routine "run of the mill" batches every few weeks.
