My suggestion to mitigate future risks: Keep an eye on it, checking when convenient, for the first few days. If you start to see your airlock pulling in krausen, swap it out with a blowoff tube. If it's plugging away without issues after a few days, you should be in the clear.
If you're able to do so, controlling temp during the first days of fermentation will help too (in my experience). The yeast won't go as crazy if you keep it toward the cooler side of its preferred range, which means less krausen... and better beer!