This area contains all glossary definitions. On the website this words are highlighted, so that the definition is displayed directly on a flyout.
- H 290 May be corrosive to metal.
- H 335 May cause respiratory irritation.
Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection.
H Statements (Hazard Statements) describe hazards posed by chemical substances or preparations.
Shiny floor coating.
Ability of a cleaning agent to fully moisten even difficult-to-moisten surfaces (e.g. impregnable/polished marble).
Single-disk machine with increased number of revolutions for polishing or restoration.
Cleaning agent with especially high proportion of active ingredient.