Safety Data Sheet For W5 Thick Bleach [2021] Jun 2026

Like all chlorine bleaches, W5 Thick Bleach is an aqueous solution of , which is the active cleaning and disinfecting agent. Household bleaches typically contain between 3% and 9% sodium hypochlorite, and the remaining ingredients are primarily water and a thickening agent. The thick consistency is achieved by adding an ingredient such as a surfactant or a polymer that increases viscosity, allowing the bleach to cling to surfaces like toilet bowls and drains for a longer period. This thickening agent is what distinguishes a "thick" bleach from a standard liquid bleach.

Empty bottles should be rinsed before disposal in appropriate plastic recycling containers. Conclusion W5 Thick Bleach Go to product viewer dialog for this item.

Rinse cautiously with water for several minutes. Remove contact lenses if present and easy to do. Continue rinsing. Immediately call a Poison Center or doctor . safety data sheet for w5 thick bleach

💡 Always check the back of your specific bottle for the batch-specific expiry date, as bleach loses its disinfecting power over time.

The information contained in this article is based on the safety data sheet for W5 Thick Bleach and is provided for general information purposes only. It is not intended to be a comprehensive or definitive guide to the safe handling, use, storage, and disposal of W5 Thick Bleach. Users should consult the safety data sheet and the label instructions for specific guidance on the safe use of this product. Like all chlorine bleaches, W5 Thick Bleach is

Typically

Sodium Hypochlorite (typically 4–5%) and Sodium Hydroxide pH Level: Highly alkaline, typically between 12.5 and 14 This thickening agent is what distinguishes a "thick"

Use safety goggles to prevent accidental splashes.

: May be corrosive to metals and releases toxic chlorine gas if mixed with acids. 2. First Aid Measures

May damage metal surfaces if not rinsed properly.

: IF SWALLOWED: Rinse mouth. Do NOT induce vomiting. W5-Original-Thick-Bleach.docx - BB Foodservice