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
Voedsel ingrediënt
Uses advised against
Uitsluitend voor productiegebruik
Manufacturers & Suppliers
McCormick Shared Services - EMEA, LLC sp. z o.o.
manufacturer
Nowa Fabryczna Building, Składowa 35, 90-127 Łódź, Poland
+48 42 290 7847
Emergency Contacts
Chemtrec - International
001-703-527-3887
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
Alle concentraties worden uitgedrukt in gewichtsprocent tenzij het bestanddeel een gas is. Gasconcentraties worden uitgedrukt in volumeprocent.
| Chemical Name | CAS Number | Concentration | Hazardous |
|---|---|---|---|
| Ntriumhydrogeenglutamaat EC: 205-538-1 | 142-47-2 | 10 - 25% | No |
| Ui | --- | 1 - 5% | Yes |
| Paprika | --- | 1 - 5% | Yes |
| Ctroenzuur EC: 201-069-1 | 77-92-9 | 1 - 5% | Yes |
| Cayenne peper | --- | 1 - 5% | Yes |
| Knoflook | --- | 1 - 5% | Yes |
Notes
Voor deze stof zijn n of meerdere grenswaarden voor beroepsmatige blootstelling vastgesteld. Deze stof staat vermeld als zeer zorgwekkende stof (SVHC).
First Aid Measures
Emergency procedures for chemical exposure incidents
In de frisse lucht brengen.
Huid wassen met zeep en water.
Onmiddellijk met overvloedig water afspoelen.
Mond grondig spoelen.
Immediate Medical Attention
Bij huidirritatie: een arts raadplegen. Medische hulp inroepen als symptomen optreden.
Firefighting Measures
Extinguishing media, specific hazards, and firefighter protection
The data for this section has not been processed yet.
Accidental Release Measures
Spill cleanup procedures, containment, and environmental protection
The data for this section has not been processed yet.
Related Products
Similar products with comparable safety profiles
Handling and Storage
Safe handling precautions, storage conditions, and workplace requirements
The data for this section has not been processed yet.
Exposure Controls / PPE
Occupational exposure limits, engineering controls, and protective equipment
Een veiligheidsbril met zij-afscherming dragen (of een veiligheidsbril die geheel op het gezicht aansluit).
Bij onvoldoende ventilatie: Gebruik een geschikt ademhalingstoestel. Locale toezichthouder om advies vragen
Physical and Chemical Properties
Appearance, physical state, melting point, boiling point, and material characteristics
Stability and Reactivity
Chemical stability, hazardous reactions, and incompatible materials
The data for this section has not been processed yet.
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
The data for this section has not been processed yet.
Transport Information
UN numbers, shipping names, transport classes, and regulatory requirements
Regulatory Information
Chemical regulations, safety assessments, and compliance status
The data for this section has not been processed yet.
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 warning.
What is the physical form of FSNK SPICY BBQ K206416000?
FSNK SPICY BBQ K206416000 is a vast with donkerbruin, rood color. It has karakteristiek odor.
What is FSNK SPICY BBQ K206416000 used for?
Voedsel ingrediënt
What are the hazard statements for FSNK SPICY BBQ K206416000?
This substance has 1 hazard statement:
- H319: Veroorzaakt ernstige oogirritatie.