What are Safety Data Sheets (also listed as Material Safety Data Sheets)? What is the purpose of Safety Data Sheets? Why are these important when handling common food service chemicals? What information/components are generally included? How do Safety Data Sheets vary? How many SDS are needed in a restaurant (in general) and for what products? Create a comprehensive list of products that require Safety Data Sheets.

                                                        water

a colorless, transparent, odorless, tasteless liquid that forms the seas, lakes, rivers, and rain and is the basis of the fluids of living organisms.

                                                        halon  

any of a number of unreactive gaseous compounds of carbon with bromine and other halogens, used in fire extinguishers, but now known to damage the ozone layer.

                                                  dry chemical

extinguishing agent used on class a, class b, and class c fires.

                                                  carbon dioxide

a colorless, odorless gas produced by burning carbon and organic compounds and by respiration. it is naturally present in air (about 0.03 percent) and is absorbed by plants in photosynthesis.