اس اس پیکلینگ سلوشن بی

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