Chemical Product Identification & Regulatory Data
Official chemical identifiers, CAS numbers, and regulatory compliance information
Basic Product Information
Regulatory Identifiers
Chemical Abstracts Service registry number - unique identifier for chemical substances
Uses Information
Overview
FSNK TRK STY SHWRMA K235924000 commonly used food ingredient.
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GHS Hazard Classification & Safety Warnings
Globally Harmonized System (GHS) hazard pictograms, signal words, and safety classifications
Classification Status
Signal Word
Hazard Classifications
GHS Hazard Pictograms & Safety Symbols
GHS07
GHS (Globally Harmonized System) pictograms indicate specific chemical hazard categories and safety precautions
Hazard Statements
- H319: Causes serious eye irritation.
Precautionary Statements
- P264: Wash face, hands and any exposed skin thoroughly after handling.
- P280: Wear protective gloves/ protective clothing/ eye protection/ face protection.
- P305+P351+P338: IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing.
- P337+P313: If eye irritation persists: Get medical advice/attention.
Chemical Manufacturers & Supply Chain
Authorized suppliers, manufacturers, and distribution network information
McCormick Shared Services - EMEA, LLC sp. z o.o.
manufacturer
Monopolis Building Kopciskiego 62D, 90-032 d, Poland
PL
+48 42 290 7847
24/7 Emergency Response & Poison Control
Critical emergency contact numbers for chemical spills, exposure incidents, and medical emergencies
Chemtrec
001-703-527-3887
US
International
Chemical Composition & Hazardous Ingredients
Detailed component analysis, concentration ranges, and hazardous substance identification
Product Type
MixturesChemical Components & Hazardous Substances
| Chemical Name | CAS Number | Concentration | Hazardous |
|---|---|---|---|
| Monosodium Glutamate (MSG) EC: 205-538-1 | 142-47-2 | 5-10% | ✓ Non-hazardous |
| Garlic | N/A | 5-10% | ⚠️ Hazardous |
| Onion | N/A | 1-5% | ⚠️ Hazardous |
| Coriander | N/A | 1-5% | ⚠️ Hazardous |
| Cumin | N/A | 1-5% | ⚠️ Hazardous |
| Paprika | N/A | 1-5% | ⚠️ Hazardous |
| Citric Acid EC: 201-069-1 | 77-92-9 | 1-5% | ⚠️ Hazardous |
| Cayenne Pepper | N/A | 1-5% | ⚠️ Hazardous |
Additional Information
# This substance has workplace exposure limit(s). ## This substance is listed as SVHC. CLP: Regulation No. 1272/2008. The full text for all H-statements is displayed in section 16.
Composition Notes
All concentrations are percent by weight unless ingredient is a gas. Gas concentrations are in percent by volume.
Emergency First Aid Measures
Critical first aid procedures for chemical exposure incidents and medical emergencies
🫁 Inhalation Exposure
Move to fresh air.
🖐️ Skin Contact
Wash skin thoroughly with soap and water. If skin irritation occurs: Get medical advice/attention.
👁️ Eye Contact
Immediately flush with plenty of water for at least 15 minutes. If easy to do, remove contact lenses. Get medical attention.
🍽️ Ingestion/Swallowing
Call a POISON CENTER/doctor if you feel unwell. Rinse mouth.
🚨 Immediate Medical Attention Required
Get medical attention if symptoms occur.
Medical Treatment
Get medical attention if symptoms occur.
Related Chemical Substances & Alternative Products
Similar chemicals with comparable safety profiles and industrial applications
Technical Specifications & Material Properties
Physical state, chemical properties, melting point, boiling point, and material characteristics
Exposure Controls & Personal Protective Equipment (PPE)
Occupational exposure limits, engineering controls, and required safety equipment
👁️ Eye Protection
Wear safety glasses with side shields (or goggles).
😷 Respiratory Protection
In case of inadequate ventilation use suitable respirator. Seek advice from local supervisor.
Transportation & Shipping Information
UN numbers, shipping names, transport classes, and regulatory transport requirements
🏷️ UN Number
Not regulated.
📦 Proper Shipping Name
Not regulated.
⚠️ Transport Hazard Class
Not regulated.
📋 Packing Group
Not regulated.
Chemical Safety FAQ & Common Questions
Most frequently asked questions about safety, handling, storage, and regulatory compliance
What is the hazard signal word for FSNK TRK STY SHWRMA K235924000?
The signal word for this substance is "warning".
What is the physical form of FSNK TRK STY SHWRMA K235924000?
FSNK TRK STY SHWRMA K235924000 is a solid with red color. It has characteristic odor.
What is FSNK TRK STY SHWRMA K235924000 used for?
Food Ingredient
What are the hazard statements for FSNK TRK STY SHWRMA K235924000?
This substance has 1 hazard statements: H319: Causes serious eye irritation.
What is the melting point of FSNK TRK STY SHWRMA K235924000?
The melting point is No data available. and the boiling point is No data available..