Hi am trying to write up a Hazard Communication program for the AIB prerequsite program, and is having some confusions overall on classifying which one of our current ingredients are actually hazardous....where do we draw the line????
By looking at the MSDS:
1. there is the "hazard identification" section of the MSDS which can say it causes irriation to eyes/respiratory tracts/skin etc......would those be a concern?
2.LD50- where do we draw the line on what number is non-hazardous? Can we ignore the ingestion LD50 since we dont expect the employees to put food grade chemicals in their mouth?
3. Warning Symbols? Say if we have a flavoring solution with alchol solution as base and is flammable, should i give additional personal protection for the person handling it?
I am not sure where to draw the line, or which parameter to really use to determine whether a chemical is "hazardous" or not
Am doing this for the Canadian flour mill- and wasnt able to find a lot of help from the CFIA website....
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