Chemical Safety Basics
Chemical safety protects these three areas
What are Employees, products, and facilities
This factor uses heat (e.g., 140°F) to help dissolve grease.
What is Temperature
Product type that has a higher pH and is used to remove organic soil
What is Alkaline or caustic
What SDS stands for and provides this kind of information
What is Safety Data Sheets; detailed information about chemical hazards and emergency procedures
Why you must wear all required PPE when working with chemicals
what is that PPE protects you from chemical-related injury
The three pillars shown under Chemical Safety Essentials.
What are Awareness, Attitude, Action
Letting sanitizer sit for 5 minutes before rinsing demonstrates is which factor?
What is time
Tag color that indicates an acid product
What is red
Where can you locate SDS documents for all chemicals
What is The BLOCK, under the Safety page in Resources
PPE required when dispensing from a drum to a smaller container
What are Goggles, face shield, sanitation suit/apron, chemical gloves
Name any one of the four key cleaning factors.
Product selection & concentration / Temperature / Time / Mechanical action
To be classified as a sanitizer, contamination must be reduced by what percentage in 60 seconds
99.999%
Tag color indicates a chlorine sanitizer
What is yellow
Signal word that indicates a more severe hazard under GHS
What is danger
What you should do if you notice odors or vapors when storing chemicals
What is contact your Supervisor or Plant Sanitarian
The main objective of soil removal
What is to remove soil or unwanted material that could contaminate processes or compromise safety/equipment
Using the correct chemical at the right dilution is called
What is Product selection & concentration
Tag color indicates mild or neutral chemicals
What is orange
One of the GHS signal words shown on labels.
What is Warning or Danger
One of the two questions you must ask yourself when handling a chemical
What is how can this sanitation chemical hurt me and others? / What can I do to protect myself and others?
Any two routes of chemical exposure.
What are Contact/absorption, inhalation, ingestion
Regular cleaning helps control this, preserving food safety standards and product quality.
What is Microbial growth
Tag color that indicates a caustic/high alkaline product
What is blue
Besides hazards, one other type of information SDS provides
what is Safe handling practices, first aid, emergency response procedures
The first step in responding to a chemical injury
What is Remain calm and provide first aid listed on the SDS/label