SS Pickling Solution B
PERSONAL SAFETY
Health hazards can be avoided by the use of
breathing equipment and skin protection. If a high
degree of personal safety is to be ensured, we
strongly recommend that the following measures
be regarded as compulsory. For personal safety,
a face mask (equipped with breathing apparatus)
must always
be worn in connection with pickling. This mask
must be equipped with a type B .breathing filter
and a type P2 dust filterPickling acids are
aggressive and, on contact, can burn the skin.
This can be avoided by protecting all exposed
skin with acid-resistant clothing.
STORAGE
Pickling chemical containers must be stored
indoors at 10 – 35°C. They must be kept in an
upright position with the lids tightly closed. The
storage area must be clearly defined and
inaccessible for unauthorised persons. goods.
They give the best pickling results when they are
fresh. This means that they
must not be kept on the shelf longer than
necessary. It is better to buy small amounts
frequently rather than large amounts occasionally.
SAFETY RULES
Pickling products are hazardous substances and must be handled with
care. Certain rules must be followed to ensure that the working
environment is good and safe:
1. Pickling chemicals must only be handled by persons with a sound
knowledge of the health hazards associated with such chemicals. This
means that the material safety data sheet (SDS) and the product label
must be thoroughly studied before the chemicals are used.
2. Eating, smoking and drinking must be forbidden in the pickling area.
3. Employees handling pickling chemicals must wash their hands and
faces before eating and after finishing work.
4. All parts of the skin that are exposed to splashing must be protected
by an acid-resistant material such as polyethylene (PE), polypropylene
(PP) or polyvinyl chloride (PVC). This means that employees handling
pickling chemicals (including during rinsing) must wear protective
clothing as stipulated in the SDS for the product in question.
5. The pickling area must be ventilated.
6. To avoid unnecessary evaporation, the containers/jars must be kept
closed.
7. To minimise the environmental impact, all pickling residues must be
neutralised and all heavy metals separated from the proc
