Note: Ingredients listed on restricted chemical lists
EC/CAS
9016-45-9
Name of the chemical
Nonylphenolethoxylates (NPEO)
Concentration
N/A
EC/CAS
111-76-2
Name of the chemical
Ethylene glycol monobutyl ether (EGBE)
Concentration
N/A
EC/CAS
5989-27-5
Name of the chemical
(R)-p-mentha-1,8-diene
Concentration
N/A
EC/CAS
84-66-2
Name of the chemical
Diethyl phthalate (DEP),5
Concentration
N/A
General Information
Revision date
2016-09-07
Product name
GBS06
Icons in SDS
Company Information
company name
Faultless Starch/ Bon Ami Co
GHS Information
Signal word
Warning
Hazard Codes
Hazard statements (CLP)
H315, H319, H401, H411
Hazard statements
Code
Statements
H315
Causes skin irritation
Section 2
Classification (GHS-US)
Skin Irrit. 2 H315 Eye Irrit. 2A H319 Aquatic Acute 2 H401 Aquatic Chronic 2 H411
Hazard statements
see section 16 : H315 - Causes skin irritation. H319 - Causes serious eye irritation. H401 - Toxic to aquatic life. H411 - Toxic to aquatic life with long lasting effects.
2.2 Label elements
GHS-US Labeling
Hazard pictograms
GHS07 GHS09
Signal word
Warning
Precautionary statements
P264 - Wash hands, forearms, and other exposed areas thoroughly after handling. P273 - Avoid release to the environment. P280 - Wear protective gloves, protective clothing, and eye protection. P302+P352 - If on skin: Wash with plenty of water. 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. P321 - Specific treatment (see section 4 on this SDS). P332+P313 - If skin irritation occurs: Get medical advice/attention. P362+P364 - Take off contaminated clothing and wash it before reuse. P391 - Collect spillage. P501 - Dispose of contents/container in accordance with local, regional, national, and international regulations.
2.3 Other hazards
Exposure may aggravate pre-existing eye, skin, or respiratory conditions.
Ingredient(s) with unknown acute toxicity
No data available
