SDS

SAFETY DATA SHEET
PURELL® Foodservice Surface Sanitizing Wipes
Version 1.4
SDS Number: 400000005611
Revision Date: 09/09/2021
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protective equipment and
emergency procedures
Ensure adequate ventilation.
Remove all sources of ignition.
Evacuate personnel to safe areas.
Material can create slippery conditions.
Environmental precautions
:
Discharge into the environment must be avoided.
Prevent further leakage or spillage if safe to do so.
Retain and dispose of contaminated wash water.
Local authorities should be advised if significant spillages
cannot be contained.
Methods and materials for
containment and cleaning up
:
Non-sparking tools should be used.
Soak up with inert absorbent material.
Keep in suitable, closed containers for disposal.
Clean contaminated floors and objects thoroughly while
observing environmental regulations.
SECTION 7. HANDLING AND STORAGE
Advice on safe handling
:
For personal protection see section 8.
Avoid contact with eyes.
Conditions for safe storage
:
No smoking.
Take measures to prevent the build up of electrostatic charge.
Keep containers tightly closed in a dry, cool and well-
ventilated place.
Store in accordance with the particular national regulations.
SECTION 8. EXPOSURE CONTROLS/PERSONAL PROTECTION
Components with workplace control parameters
Components
CAS-No.
Value type
(Form of
exposure)
Control
parameters /
Permissible
concentration
Basis
Ethyl Alcohol
64-17-5
TWA
1,000 ppm
1,900 mg/m3
NIOSH REL
TWA
1,000 ppm
1,900 mg/m3
OSHA Z-1
STEL
1,000 ppm
ACGIH
Isopropyl Alcohol
67-63-0
TWA
200 ppm
ACGIH
STEL
400 ppm
ACGIH
TWA
400 ppm
980 mg/m3
NIOSH REL
ST
500 ppm
1,225 mg/m3
NIOSH REL
TWA
400 ppm
980 mg/m3
OSHA Z-1
Biological occupational exposure limits
Components
CAS-No.
Control
parameters
Biological
specimen
Samplin
g time
Permissible
concentratio
n
Basis
Isopropyl Alcohol
67-63-0
Acetone
Urine
End of
shift at
40 mg/l
ACGIH
BEI