Help pages for read only access.
In addition to maintaining an up-to-date WHMIS SDS collection, employers are required to assess the hazards of the chemicals they use in workplaces, implement control measures to reduce the risk that these hazards will result in harm to people, the planet or assets and train employees about the hazards of the chemical products and how to safely handle them.
SDS RiskAssist Header Explained Read More »
Print: Click this icon to create a hard copy of the summary on paper, as a label or in PDF format. Allows for paper copies of the summary for when access to a computer or phone isn’t available. Name: What you call the document. This is the same as the name of the PDF file.
Select Hazard Review Use the Location Dropdown to select the location for which you are reporting In the Filter section, click on Flammable. This shows a list of all flammables and combustibles for the selected location. If you have tagged flammables with specific storage information, you can type in the name of the storage in
Using SDS RiskAssist for Fire Department Reporting By Storage Read More »
Hover over “Assess Hazards” and select WHMIS. Use the Location Dropdown to select the Location for which you are reporting. In the Filter section, click on Flammable. This will show a list of all flammables and combustibles for the selected location. Use the sort capabilities of the table header to sort the types of flammables
Using SDS RiskAssist for Fire Department Reporting By Location Read More »
Download: Click on this link to download the safety data sheet or the document. Allows easy access to the full product information for cross-reference. Name: What you call the document. This is the same as the name of the PDF file. You can call the PDF anything up to 240 characters. If you click on
The ingredients page lists all ingredients found in all the products associated with a location. This allows a user to search for ingredients and to find all the products that contain it. There are pre-formatted filters based on regulations and best practices from national and international organizations that list ingredients by potential impact. CAS Number: