Identification
Product identifiers, regulatory numbers, and supplier information
Product Information
- Product Name
- FSNK SPICY BBQ K206416000
- Product Code
- 901593601
Regulatory Identifiers
- CAS Number
- N/A
Identified Uses
Seasoning blend.
Manufacturers & Suppliers
McCormick UK Ltd.
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Haddenham Business Park Pegasus Way Haddenham Aylesbury, Bucks HP17 8LB
Emergency Contacts
Emergency Contact
+44 (0) 7973 890 742
Hazard Identification
GHS classification, signal word, pictograms, and hazard statements
GHS Pictograms
Manage your Safety Data Sheets
Organize and access chemical safety data with ease
Composition / Information on Ingredients
Chemical components, concentration ranges, and hazardous substance identification
| Chemical Name | CAS Number | Concentration | Hazardous |
|---|---|---|---|
| citric acid anhydrous EC: 201-069-1 | 77-92-9 | 1 - 3% | Yes |
| Allyl isothiocyanate EC: 200-309-2 | 57-06-7 | 0.02% | Yes |
Notes
All concentrations are in percent by weight unless ingredient is a gas. Gas concentrations are in percent by volume. Components not listed are either non-hazardous or are below reportable limits. The full text for all H-statements is displayed in section 16.
First Aid Measures
Emergency procedures for chemical exposure incidents
Move to fresh air. Call a physician if symptoms develop or persist.
Wash off with soap and water. Get medical attention if irritation develops and persists.
Do not rub eyes. Rinse with water. Get medical attention if irritation develops and persists.
Rinse mouth. Get medical attention if symptoms occur.
Immediate Medical Attention
Treat symptomatically.
Medical Treatment
Treat symptomatically.
Related Substances
Similar chemicals with comparable safety profiles
Exposure Controls / PPE
Occupational exposure limits, engineering controls, and protective equipment
Explosion-proof general and local exhaust ventilation. Good general ventilation should be used. Ventilation rates should be matched to conditions. If applicable, use process enclosures, local exhaust ventilation, or other engineering controls to maintain airborne levels below recommended exposure limits. If exposure limits have not been established, maintain airborne levels to an acceptable level. If engineering measures are not sufficient to maintain concentrations of dust particulates below the OEL (occupational exposure limit), suitable respiratory protection must be worn.
Wear appropriate chemical resistant gloves.
Wear safety glasses with side shields (or goggles).
Wear a dust mask if dust is generated above exposure limits.
Wear suitable protective clothing.
Emissions from ventilation or work process equipment should be checked to ensure they comply with the requirements of environmental protection legislation. Fume scrubbers, filters or engineering modifications to the process equipment may be necessary to reduce emissions to acceptable levels.
Physical and Chemical Properties
Appearance, physical state, melting point, boiling point, and material characteristics
Transport Information
UN numbers, shipping names, transport classes, and regulatory requirements
Frequently Asked Questions
Common questions about safety, handling, and properties
What is the hazard signal word for FSNK SPICY BBQ K206416000?
The signal word is no signal word.
What is the physical form of FSNK SPICY BBQ K206416000?
FSNK SPICY BBQ K206416000 is a solid. with dark brown, red. color. It has smoky, tomato, paprika, molasses. odor.
What is the solubility of FSNK SPICY BBQ K206416000?
Not available.
What is FSNK SPICY BBQ K206416000 used for?
Seasoning blend.
What is the melting point of FSNK SPICY BBQ K206416000?
The melting point is Not available. and the boiling point is Not applicable..