Hi Jyllian:
Yesterday, CNN has an article that you may be interested in with
handling food products prepared by adding liquid nitrogen at the point of sale, immediately before consumption. https://www-m.cnn.com/2018/08/30/health/liquid-nitrogen-food-fda-warning/index.html?r=https%3A%2F%2Fwww.cnn.com%2F
Here is a link directly to the FDA about it: https://www.fda.gov/Food/RecallsOutbreaksEmergencies/SafetyAlertsAdvisories/ucm618058.htm
Hope this information is helpful!
Elham
__________________________________
Elham A. Ghabbour, Ph.D., FRSC
Laboratory Safety Program Manager
EH&S /Northeastern University
320 Renaissance Park
Phone: (617) 373-5244 /
EHS Office: (617) 373-2769
From: ACS Division of Chemical Health and Safety [mailto:DCHAS-L**At_Symbol_Here**PRINCETON.EDU]
On Behalf Of Jyllian Kemsley
Sent: Thursday, August 30, 2018 2:17 PM
To: DCHAS-L**At_Symbol_Here**PRINCETON.EDU
Subject: [DCHAS-L] Restaurant use of liquid nitrogen for ice cream?
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**acs.org.
Thank you!
Jyllian
Jyllian Kemsley, Ph.D.
Executive Editor, policy and safety
Mobile: (+1) 925-519-6681
Skype: jyllian.kemsley
Twitter: **At_Symbol_Here**jkemsley
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