From: Jyllian Kemsley <jyllian.kemsley**At_Symbol_Here**>
Subject: [DCHAS-L] Restaurant use of liquid nitrogen for ice cream?
Date: Thu, 30 Aug 2018 11:16:54 -0700
Reply-To: ACS Division of Chemical Health and Safety <DCHAS-L**At_Symbol_Here**PRINCETON.EDU>
Message-ID: CAMBRORGqMj1YKjZHYVa09+4XcDSsEnbtx_bjm592quuDTU6Q_w**At_Symbol_Here**

Hi all,

A colleague, Kerri Jansen, is working on a video about using liquid nitrogen to make ice cream in a restaurant-type setting. Do any of you have experience with safety standards for this, or can you point us to a possible source? We want to make sure we do this well.

Some of the questions Kerri is looking to answer are:

Would safety guidelines for liquid nitrogen use in a restaurant differ from the standards set for lab use? If so, what differences would be taken into consideration?

What is the proper way to handle liquid nitrogen in a restaurant setting, from a safety standpoint? (Said differently, what can consumers look for to know the liquid nitrogen used to prepare their food is being handled safely?)

You can reply to Kerri directly at k_jansen**At_Symbol_Here**

Thank you!

Jyllian Kemsley, Ph.D.

Executive Editor, policy and safety

Chemical & Engineering News

Mobile: (+1) 925-519-6681

Skype: jyllian.kemsley

Twitter: **At_Symbol_Here**jkemsley

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