Identification
Product identifiers, regulatory numbers, and supplier information
Product Information
- Product Name
- PIZZA
- Product Code
- E21120930/03
Regulatory Identifiers
- CAS Number
- N/A
Identified Uses
Perfume composition, flavour or aromatical ingredient, for an industrial usage, that can be used in end-user product.
Manufacturers & Suppliers
V. MANE Fils
620, Route de GRASSE- 06620 LE-BAR-SUR-LOUP- FRANCE
(33).4.93.09.70.00
Emergency Contacts
NCEC (regional)
+44 1865 407333
NCEC (local)
+48 22 307 3690
NCEC (Middle East/Africa)
+44 1235 239671
NCEC (Americas)
+1 215 207 0061
NCEC (Asia)
+65 3158 1074
Hazard Identification
GHS classification, signal word, pictograms, and hazard statements
Hazard Classifications
GHS Pictograms
GHS07
Hazard Statements
Precautionary Statements
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Composition / Information on Ingredients
Chemical components, concentration ranges, and hazardous substance identification
| Chemical Name | CAS Number | Concentration | Hazardous |
|---|---|---|---|
| S-LACTIC ACID, CALCIUM L-LACTATE | --- | 1 - 5% | Yes |
| CITRIC ACID | 77-92-9 | 1 - 5% | Yes |
The REACH number is specific to V MANE FILS legal entity.
Notes
The REACH number is specific to V MANE FILS legal entity. Ingredients having an occupational exposure limit value: See section 8.
First Aid Measures
Emergency procedures for chemical exposure incidents
Remove victim to fresh air and keep at rest in a position comfortable for breathing.
Remove/take off immediately all contaminated clothing. Rinse skin with water/shower.
Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing.
Rinse mouth. Do NOT induce vomiting.
Immediate Medical Attention
Get medical attention if symptoms persist.
Firefighting Measures
Extinguishing media, specific hazards, and firefighter protection
Water, CO2 or Foam
Avoid water in straight hose stream; will scatter and spread fire.
Avoid breathing dust or vapor.
Cool containers exposed to flames with water until well after the fire is out.
Accidental Release Measures
Spill cleanup procedures, containment, and environmental protection
Dike for large spills.
There must be no release into the environment.
Collect with non-combustible absorbent material.
Materials: non-combustible absorbent material
Related Products
Similar products with comparable safety profiles
Handling and Storage
Safe handling precautions, storage conditions, and workplace requirements
Extinguish all ignition sources. Avoid sparks, flames, heat and smoking. Ventilate. Do not breathe vapor from heated material.
Store in a cool, dry place with adequate ventilation. Keep away from incompatible materials, open flames, and high temperatures. Keep only in the original container in an appropriate place.
Extinguish all ignition sources. Avoid sparks, flames, heat and smoking.
Exposure Controls / PPE
Occupational exposure limits, engineering controls, and protective equipment
Use in a well-ventilated area.
Use chemical resistant gloves in accordance with Standard EN 374 for protective gloves against chemicals. When prolonged or frequently repeated contact may occur, a glove with a protection class of 4 or higher (breakthrough time greater than 120 minutes according to Standard EN 374) is recommended. When only brief contact is expected, a glove with a protection class of 1 or higher (breakthrough time greater than 10 minutes according to Standard EN 374) is recommended. Thickness > or = 0.2 mm. Please observe the instructions regarding permeability and breakthrough time which are provided by the glove supplier. Permeation time must exceed contact time. Choose the type of gloves according to the chemical properties of the products being handled. Change gloves according to the manufacturer's recommendations or if they are damaged.
Use safety glasses or a face shield according to Standard EN 166 and according to the hazard analysis specific to the workplace (chemical to be handled, protocol for use, frequency of use, quantity used, etc.).
In the event that ventilation is not sufficient to prevent inhalation of substances or reduce airborne concentrations below an established occupational exposure limit, use an adequate respiratory apparatus to supplement the engineering measures already in place. These recommendations must be adapted according to the hazard analysis specific to the workplace.
Wear protective clothing covering the arms and legs. Use an apron or full suit if exposure is expected. These recommendations must be adapted according to the hazard analysis specific to the workplace.
Physical and Chemical Properties
Appearance, physical state, melting point, boiling point, and material characteristics
Stability and Reactivity
Chemical stability, hazardous reactions, and incompatible materials
Stable under normal temperature conditions and recommended use.
No data available.
No data available.
Store in a cool, dry place with adequate ventilation. Keep away from incompatible materials, open flames, and high temperatures.
No data available.
No data available.
Ecological Information
Environmental toxicity, biodegradation, and bioaccumulation data
The data for this section has not been processed yet.
Disposal Considerations
Waste treatment methods, disposal recommendations, and waste codes
Do not release into the environment. Confirm disposal procedures with environmental engineer and local regulations.
Transport Information
UN numbers, shipping names, transport classes, and regulatory requirements
Regulatory Information
Chemical regulations, safety assessments, and compliance status
Frequently Asked Questions
Common questions about safety, handling, and properties
What is the hazard signal word for PIZZA?
The signal word is warning.
What is the physical form of PIZZA?
PIZZA is a powder with orange color. It has characteristic odor.
What is the solubility of PIZZA?
No data available.
What is PIZZA used for?
Perfume composition, flavour or aromatical ingredient, for an industrial usage, that can be used in end-user product.
What are the hazard statements for PIZZA?
This substance has 1 hazard statement:
- H319: Causes serious eye irritation.
What is the melting point of PIZZA?
The melting point is No data available. and the boiling point is No data available..