SECTION 2: Hazards identification

2.1. Classification of the substance or mixture

GHS-US classification

Flam. Liq. 2 H225

Acute Tox. 3 (Oral) H301

Acute Tox. 3 (Dermal) H311

Acute Tox. 3 (Inhalation) H331

STOT SE 1 H370

2.2. Label elements

Figure GHS-US labelling: Figure GHS-US labelling Hazard pictograms: GHS02 GHS06 GHS08

Signal word (GHS-US) : Danger

Hazard statements (GHS-US)

H225 - Highly flammable liquid and vapour

H301+H311+H331 - Toxic if swallowed, in contact with skin or if inhaled

H370 - Causes damage to organs (liver, kidneys, central nervous system, optic nerve) (Dermal, oral)

Precautionary statements (GHS-US)

P210 - Keep away from heat, sparks, open flames, hot surfaces. - No smoking

P233 - Keep container tightly closed

P240 - Ground/bond container and receiving equipment

P241 - Use explosion-proof electrical, ventilating, lighting equipment

P242 - Use only non-sparking tools

P243 - Take precautionary measures against static discharge

P260 - Do not breathe mist, vapours, spray

P264 - Wash exposed skin thoroughly after handling

P270 - Do not eat, drink or smoke when using this product

P271 - Use only outdoors or in a well-ventilated area

P280 - Wear protective gloves, protective clothing, eye protection, face protection

P301 + P310 - IF SWALLOWED: immediately call a POISON CENTER or doctor/physician

P303 + P361 + P353 - IF ON SKIN (or hair): Remove/Take off immediately all contaminated clothing. Rinse skin with water/shower

P304 + P340 - IF INHALED: remove victim to fresh air and keep at rest in a position comfortable for breathing

P330 - If swallowed, rinse mouth

P363 - Wash contaminated clothing before reuse

P370 + P378 - In case of fire: Use carbon dioxide (CO2), powder, alcohol-resistant foam for extinction

P403 + P233 - Store in a well-ventilated place. Keep container tightly closed

P235 - Keep cool

P405 - Store locked up

P501 - Dispose of contents/container to comply with local, state and federal regulations

Back to Methanol Safety Data Sheet Overview

Read SECTION 3: Composition/information on ingredients