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QUEST BUTTER N.I. FLAVOUR
| Flammability | 1 | |
| Toxicity | 0 | |
| Body Contact | 3 | |
| Reactivity | 1 | |
| Chronic | 2 | |
| SCALE: Min/Nil=0 Low=1 Moderate=2 High=3 Extreme=4 | ||
Flavouring.
flavouring
Causes burns.
Risk of serious damage to eyes.
The material can produce chemical burns within the oral cavity and gastrointestinal tract following ingestion. Considered an unlikely route of entry in commercial/industrial environments. Ingestion may result in nausea, abdominal irritation, pain and vomiting.
If applied to the eyes, this material causes severe eye damage. The material can produce chemical burns to the eye following direct contact. Vapors or mists may be extremely irritating. The material may be irritating to the eye, with prolonged contact causing inflammation. Repeated or prolonged exposure to irritants may produce conjunctivitis.
The material can produce chemical burns following direct contactwith the skin. Entry into the blood-stream, through, for example, cuts, abrasions or lesions, may produce systemic injury with harmful effects. Examine the skin prior to the use of the material and ensure that any external damage is suitably protected. The material may cause skin irritation after prolonged or repeated exposure and may produce on contact skin redness, swelling, the production of vesicles, scaling and thickening of the skin.
The material can cause respiratory irritation in some persons. The body's response to such irritation can cause further lung damage. The material may produce respiratory tract irritation, and result in damage to the lung including reduced lung function.
Repeated or prolonged exposure to acids may result in the erosion of teeth, swelling and or ulceration of mouth lining. Irritation of airways to lung, with cough, and inflammation of lung tissue often occurs. Chronic exposure may inflame the skin or conjunctiva. As with any chemical product, contact with unprotected bare skin; inhalation of vapor, mist or dust in work place atmosphere; or ingestion in any form, should be avoided by observing good occupational work practice.
