Note: Ingredients listed on restricted chemical lists
EC/CAS
7722-84-1
Name of the chemical
Hydrogen peroxide
Concentration
N/A
EC/CAS
231-765-0
Name of the chemical
Hydrogen peroxide and other compounds or mixtures that release hydrogen peroxide, including carbamide peroxide and zinc peroxide, with the exception of the following substances in Annex II: — No 1397, 1398, 1399
Concentration
N/A
General Information
Revision date
2020-04-16
Product name
Alusan Hand Sanitizer
Product name
Alusan Hand Sanitizer
Identification on the label/Trade name
No information available
1.2.2. Uses advised against
Drinking, swallowing, ingesting, contact with eyes
supplier name
Skellig Distillers
Emergency telephone
066 9 400 618 (24 hour availability
Icons in SDS
Company Information
company name
Skellig Distillers
e-mail address of the competent person responsible for the Safety Data Sheet
oifig@skelligsix18distillery.ie
GHS Information
Signal word
Danger
Hazard Codes
Hazard statements (CLP)
H225, H319
Hazard statements
Code
Statements
H225
Highly Flammable liquid and vapour
Section 2
Other physicochemical hazards
Flam. Liq 2- H225 Human health Eye Irrit.2A - H319
Environmental hazards
Not classified
Contains
Not applicable Label in accordance with (EC) no. 1272/2008
Signal word
Danger
Hazard statements
H225 Highly flammable liquid and vapour. H319 Causes serious eye irritation.
Prevention
P210 Keep away from heat/ sparks/open flames/hot surfaces. — No smoking.
Response
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. P370 + P378 In case of fire: Use water spray, alcohol-resistant foam, dry chemical or carbon dioxide for extinction.
Storage
P403 + P235 Store in a well-ventilated place. Keep cool.
Disposal
P501 Dispose of contents/ container to a licensed hazardous waste disposal facility in accordance with all applicable regulations.
2.3 Other hazards
None known. Section 3: Composition/identification of ingredients
