Final answer:
Common chemicals and hazardous materials used in a kitchen/restaurant environment include hydrogen peroxide, bleach, ammonia, acetic acid, isopropyl alcohol, chlorine gas, caustic soda, lye, sulfuric acid, and muriatic acid.
Step-by-step explanation:
The kitchen/restaurant environment can involve the use of various chemicals and hazardous materials. Here are 5-10 common ones:
- Hydrogen peroxide (H2O2): It is commonly used as a disinfectant and sanitizer.
- Bleach (Sodium hypochlorite, NaClO): Used for sanitizing surfaces and cleaning utensils.
- Ammonia (NH3): Found in cleaning agents and used for grease and stain removal.
- Acetic acid (CH3COOH): Present in vinegar and used for cleaning and flavoring food.
- Isopropyl alcohol (C3H8O): Used as a disinfectant.
- Chlorine gas (Cl2): Used as a bleaching agent and sanitizer.
- Caustic soda (Sodium hydroxide, NaOH): Found in oven and drain cleaners.
- Lye (Potassium hydroxide, KOH): Used in some cleaning products.
- Sulfuric acid (H2SO4): Found in drain cleaners and used for heavy-duty cleaning.
- Muriatic acid (Hydrochloric acid, HCl): Sometimes used for cleaning surfaces.