Ivermectin Cattle Pour-On

First Priority, Inc

Revision date : 2020-02-04

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GHS02 GHS07
Health risk rating 2
Safety risk rating 3
Environmental risk rating 1

Note: Ingredients listed on restricted chemical lists

EC/CAS

200-661-7/67-63-0

Name of the chemical

Propan-2-ol

Concentration

70-90%

General Information

Revision date

2020-02-04

Product name

Ivermectin Cattle Pour-On

Product Synonyms

Not available

1.2.1 Relevant identified uses

Antiparasitic CHEMICAL SHIPPING NAME/CLASS Isopropanol

Manufacturer Name

First Priority, Inc

Emergency telephone

800-424-9300

Icons in SDS

GHS02 GHS07 T016

Company Information

company name

First Priority, Inc

GHS Information

Signal word

Danger!

Hazard Codes

Hazard statements (CLP)

H225, H319, H336

Hazard statements

Code

Statements

H225

Highly Flammable liquid and vapour

Section 2

SECTION 2: Hazards identification

1999/45/EC EMERGENCY OVERVIEW: This product is a clear blue liquid with a characteristic odor of isopropyl alcohol.

Health hazards

Repeated or prolonged exposure may cause irritation to skin. Can be absorbed through the skin May cause irritation to eyes upon contact. May cause respiratory irritation upon inhalation. Vapors may cause drowsiness and/or dizziness. May be harmful if ingested. Flammability Hazards: This product is a combustible liquid with a flash point of 57°F (14°C) Reactivity Hazards: None known

Environmental hazards

The Environmental effects of this product have not been investigated. Release of this product may have adverse effects in the aquatic environment. US DOT SYMBOLS

Signal word

Danger! GHS LABELING AND CLASSIFICATION

Classification according to GHS

Flammable Liquid Category 2 Eye Irritant Category 2 STOT SE Category 3

Hazard statements

H225: Highly flammable liquid and vapor H319: Causes serious eye irritation H336: May cause drowsiness or dizziness

Precautionary statements

P210: Keep away from heat/sparks/open flames/hot surfaces. No Smoking. P223: Keep container tightly closed. P240: Ground/Bond container and receiving equipment. P241: Use explosion-proof electrical/ventilating/lighting equipment. P242: Use only non-sparking tools. P243: Take precautionary measures against static discharge. P261: Avoid breathing dust/fumes/gas/mist/vapors. P281: Use personal protective equipment as required. 2.3 HEALTH HAZARDS OR RISKS FROM EXPOSURE: SYMPTOMS OF OVEREXPOSURE BY ROUTE OF EXPOSURE: The most significant routes of overexposure for this product are by contact with skin or eyes, inhalation and ingestion. The symptoms of overexposure are described below. ACUTE: INHALATION: Inhalation of mist or spray may cause respiratory irritation. Vapors can cause drowsiness and/or dizziness. CONTACT WITH SKIN: Prolonged or repeated contact may cause irritation. May be absorbed through the skin EYE CONTACT: Contact may cause eye irritation. INGESTION: Under normal conditions of intended use, this material is not expected to be an ingestion hazard. Ingestion may cause gastrointestinal irritation, nausea and vomiting. CHRONIC: Prolonged or repeated exposure can be irritating to mucous membranes, skin, and respiratory system. Can cause liver and kidney damage TARGET ORGANS Acute Eyes, Skin, Respiratory tract Chronic Cardiovascular system, Kidney, Liver

2.1 Classification of the substance or mixture

CLASSIFICATION OF SUBSTANCE OR MIXTURE IN ACCORDANCE WITH 29 CFR 1200 (OSHA HCS) AND THE EUROPEAN UNION DIRECTIVES: This product does meet the definition of a hazardous substance or preparation as defined by 29 CFR 1910. 1200 AND the European Union Council Directives 67/548/EEC, 1999/45/EC, 1272/2008/EC and subsequent Directives. EU HAZARD CLASSIFICATION OF INGREDIENTS PER DIRECTIVE 1272/2008/EC: Index Number: EC# 200-661-7 Annex VI Index# 603-117-00-0 EC# TRADE SECRET This substance is not classified in the Annex VI of Directive 67/548/EEC EC# 70288-88-7 This substance is not classified in the Annex VI of Directive 67/548/EEC Substances not listed either individually or in group entries must be self classified. Component(s) Contributing to Classification(s) All Ingredients

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