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Controls required when using Ethyl Alcohol as an ingredient

Ethyl alcohol

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#1 Jenny

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Posted 12 January 2018 - 05:59 PM

Dear all,

 

Does anyone have any experience with ethyl alcohol used as an ingredient in the sauce products? Do you need any special handling and storage condition for this raw material? Do we need to treat it as an allergen or sensitive ingredients? Or even need a cage to lock it because it's frame-able ingredients also? 

Thank you,
Jenny  


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#2 debeerjp

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Posted 16 January 2018 - 11:09 AM

Hi Jenny

 

You wouldn't need to treat the ingredient as an allergen or sensitive ingredient, however some storage and handling guidelines are recommended.

 

You will need to keep it in a cool, well ventilated place away from a heat source. You don't want a buildup of vapour in a poorly ventilated area due to the high flammability.

I would suggest locking it in a ventilated cage since you also don't want every person to handle or take some.

 

As for handling, it is an irritant so use gloves and specific accidental release measures will apply in case of a spillage.

Refer to your MSDS for specific information.

 

Regards,

Jaco


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#3 wildlifexteam5

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Posted 17 January 2018 - 08:18 PM

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