Средства индивидуальной защиты Hoffmann Group 2026 - страница 172

GBP 57 PRODUCT STANDARDS EN 374 – Protection against chemicals and micro-organisms: There are many different ways in which chemicals can enter and contaminate the human body. Up of 60% of gases and vapours are absorbed via the respiratory tract. Respiratory protection provides effective and obvious protection against this. Contamination through the mucous membranes represents about 30 %. In this case, harmful substances are absorbed into the body through the hands. The use of chemicals protection gloves prevents this. There are two ways that substances can get into the body through gloves: 1. Penetration: 2. Permeation: Penetration of a chemical or micro-organism through the glove material at the Process in which the chemical penetrates and traverses the intact glove material at macroscopic (non-molecular level) via porous areas, seams, pinholes or other the molecular level. The time after which the hazardous liquid or substance makes defects in the glove. Gloves can be divided into three performance levels contact with the skin is called the breakthrough time. Caution, permeation starts (AQL levels); level 3 represents the highest quality (that is to say AQL 0.65 is at the first contact with the chemicals. better than AQL 4.0). EN ISO 374-5 The “micro-organism” pictogram stands for liquid-proof gloves that achieve at least performance level 2 (AQL < 1.5) in the penetration test. It is mainly used for gloves that have been tested in accordance with EN 374-5. Gloves with this pictogram protect against bacteria, fungi and, in the case of the Performance Accepted additional designation „VIRUS“, also against specific viruses. level AQL quality level Level 3 < 0.65 EN ISO 374-1/ Level 2 < 1.5 type A The “chemical resistance” pictogram must be accompanied by a letter code. Each letter Level 1 < 4.0 corresponds to a particular test chemical (see table „List of defined test chemicals“) against which they achieve at least permeation performance level 1 or level 2. Penetration resistance: an important indicator of the The new EN ISO 374-1:2016 specifies that up to six chemicals can be tested. quality standard is the indication of the AQL level. Depending on the test result, the performance level type A, type B or type C is assigned. UVWXYZ Measured Type Requirements Permeation level breakthrough time > 10 min. Level 1 EN ISO 374-1/type A At least a permeation performance of Level 2 (> 30 min) against at least six test chemicals on the list below > 30 min. Level 2 > 60 min. Level 3 EN ISO 374-1/type B At least a permeation performance of Level 2 (> 30 min) against at least three test chemicals on the list below > 120 min. Level 4 > 240 min. Level 5 EN ISO 374-1/type C At least a permeation performance of Level 1 (> 10 min) against at least one test chemical on the list below > 480 min. Level 6 Code letter Chemical CAS number Material class A Methanol 67-56-1 Primary alcohols B Acetone 67-64-1 Ketones C Acetonitrile 75-05-8 Nitrile compounds D Dichloromethane 75-09-2 Chlorinated hydrocarbons E Carbon disulphide 75-15-0 Sulphur with organic compounds F Toluene 108-88-3 Aromatic hydrocarbons G Diethylamine 109-89-7 Amines H Tetrahydrofuran 109-99-9 Heterocyclic and other compounds I Ethyl acetate 141-78-6 Esters J n-heptane 142-82-5 Saturated hydrocarbons K Sodium hydroxide 40% 1310-73-2 Inorganic bases L Sulphuric acid 96% 7664-93-9 Inorganic mineral acids, oxidising M Nitric acid 65% 7697-37-2 Inorganic mineral acids, oxidising N Acetic acid 99% 64-19-7 Organic acids O Ammonia peroxide 25% 1336-21-6 Organic alkalis P Hydrogen peroxide 30% 7722-84-1 Peroxide S Hydrochloric acid 37% 7647-01-0 Inorganic mineral acids T Formaldehyde 37% 50-00-0 Aldehyde Gloves suitable for contact with foodstuffs: With Regulation (EC) No. 1935/2004, the EU specifies the general conditions for materials that are intended to come into contact with foodstuffs. The materials used must in no way affect the food in question in a way that could pose a health hazard. The materials used must in no way affect the food in question in a way that could pose a health hazard. A review is performed by an accredited laboratory in accordance with the Food and Consumer Goods Act. It should be noted that the gloves do not necessarily need to be suitable for all food groups. 172