What are the health risks of long-term skin contact with sodium dichloroisocyanurate in food service jobs?

What are the health risks of long-term skin contact with sodium dichloroisocyanurate in food service jobs?
Sodium dichloroisocyanurate (SDIC) is classified with R22 (harmful if swallowed), R31 (releases toxic gas on acid contact), R36/37 (irritating to eyes and respiratory system), and R50/53 (very toxic to aquatic life). For workers in catering who handle it daily, the main concerns are skin and mucous membrane irritation, potential digestive tract ulceration if ingested, and possible neuro-suppressive effects at high exposure. However, toxicity is dose-dependent: the oral LD50 in rats is 1420 mg/kg, meaning a 60 kg adult would need about 85 g of pure product to reach lethal levels. Commercial disinfectant powders often contain only 13.5-16.5% available chlorine, roughly one-quarter the potency of pure SDIC, so practical poisoning risk from diluted use is extremely low—one would need to drink 400-500 kg of typical 100-250 ppm soaking solution.