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
GREEN'R DISH TABS commonly used machine dishwashing detergent.
Manage Your Safety Data Sheets
Organize and access your chemical safety data with ease.
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
- P101: If medical advice is needed, have product container or label at hand.
- P102: Keep out of reach of children.
- 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
Christeyns France
manufacturer
31 rue de la Maladrie 44120 VERTOU France
FR
+33 (0)240 80 27 27
+33 (0)240 03 09 73
Christeyns UK Ltd.
distributor
Rutland Street GB- Bradford BD4 7EA United Kingdom
GB
+44 (0)1274 39 32 86
+44 (0)1274 30 91 43
Christeyns Food Hygiene Ltd. Ltd
distributor
2, Cameron Court, Winwick Quay GB- WA2 8RE Warrington - Cheshire United Kingdom
GB
+44 (0)1925 23 46 96
+44 (0)1925 23 46 93
Casoria Company Ltd. Ltd
distributor
1 Farnham Street IE- H12 A9KO Cavan - Co. Cavan Ireland
IE
00353 49 4361869
00353 49 436 1869
Christeyns Technologies Ltd.
distributor
Mazars, Block 3, Harcout Centre, Harcourt Road IE- 2 Dublin Ireland
IE
+353 1 8146022
24/7 Emergency Response & Poison Control
Critical emergency contact numbers for chemical spills, exposure incidents, and medical emergencies
National Poisons Information Centre Beaumont Hospital
+353 1 809 2566
IE
24/7
Healthcare professionals
National Poisons Information Centre Beaumont Hospital
+353 1 809 2166
IE
8am - 10pm, 7/7
public
National Poisons Information Service (Birmingham Centre) City Hospital
0344 892 0111
GB
Only for healthcare professionals
Chemical Composition & Hazardous Ingredients
Detailed component analysis, concentration ranges, and hazardous substance identification
Product Type
MixtureChemical Components & Hazardous Substances
| Chemical Name | CAS Number | Concentration | Hazardous |
|---|---|---|---|
| Sodium carbonate EC: 207-838-8 | 497-19-8 | 10-30% | ⚠️ Hazardous |
| Carbonic acid disodium salt, compd. with hydrogen peroxide | 15630-89-4 | 13-17% | ⚠️ Hazardous |
| Subtilisine EC: 232-752-2 | 9014-01-1 | 0.1-0.15% | ⚠️ Hazardous |
| Citric acid monohydrate EC: 201-069-1 | 5949-29-1 | 2-4% | ⚠️ Hazardous |
| Oxirane,2-methyl-,polymer with oxirane,mono(2- propylheptyl)ether | 166736-08-9 | 1-3% | ⚠️ Hazardous |
Emergency First Aid Measures
Critical first aid procedures for chemical exposure incidents and medical emergencies
🫁 Inhalation Exposure
If breathing is difficult, remove victim to fresh air and keep at rest in a position comfortable for breathing.
🖐️ Skin Contact
Take off contaminated clothing and wash it before reuse. Wash skin with plenty of water and soap.
👁️ Eye Contact
IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing. If eye irritation persists: Get medical advice/attention.
Symptoms:
Causes eye irritation.
🍽️ Ingestion/Swallowing
Rinse mouth with water, do not induce vomiting, call a doctor.
🚨 Immediate Medical Attention Required
If eye irritation persists: Get medical advice/attention. For ingestion, call a doctor.
Medical Treatment
Treat symptomatically.
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
🏭 Engineering Controls
Ensure good ventilation of the work station.
🧤 Hand Protection
Chemical resistant PVC gloves (to European standard EN 374 or equivalent). Time of penetration is to be checked with the glove producer. Nitrile rubber gloves
👁️ Eye Protection
Safety goggles. ISO 16321-1
😷 Respiratory Protection
No personal breathing protective equipment is normally required. In case of insufficient ventilation, wear suitable respiratory equipment. Breathing apparatus with combined vapor/particle filter (EN 141). Extra personal protection: A/P2 filter respirator for organic vapour and harmful dust
🦺 Skin/Body Protection
Not required
🌍 Environmental Exposure Controls
Avoid release to the environment.
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 GREEN'R DISH TABS?
The signal word for this substance is "warning".
What is the physical form of GREEN'R DISH TABS?
GREEN'R DISH TABS is a solid with white. blue. color. It has characteristic. odor.
What is the solubility of GREEN'R DISH TABS?
Water: 100 %
What is GREEN'R DISH TABS used for?
Machine dishwashing detergent
What are the hazard statements for GREEN'R DISH TABS?
This substance has 1 hazard statements: H319: Causes serious eye irritation.
What is the melting point of GREEN'R DISH TABS?
The melting point is Not determined as it is not relevant for the characterization of the product and the boiling point is Not determined as it is not relevant for the characterization of the product.