From: Margaret Rakas <mrakas**At_Symbol_Here**SMITH.EDU>
Subject: Re: [DCHAS-L] Restaurant use of liquid nitrogen for ice cream?
Date: Fri, 31 Aug 2018 08:07:06 -0400
Reply-To: ACS Division of Chemical Health and Safety <DCHAS-L**At_Symbol_Here**PRINCETON.EDU>
Message-ID: F5941711-BD5D-41C4-B3BD-95E8F268A252**At_Symbol_Here**
In-Reply-To <6B8D8CE1-A197-48FA-9665-060B0E4177BF**At_Symbol_Here**>

Grant Atchatz, THE chef/founder at the Michelin-starred Alinea restaurant in Chicago, has used LN2 in various ways to prepare food.  You might want to try googling his videos or even contacting him.  
(Have not been to said restaurant but a friend has.  Both food and bill were outstanding...)

FSSA also has some information about safe use- maybe contact them with questions ?

Good luck!

Sent from my iPhone

On Aug 31, 2018, at 6:18 AM, Daniel Kuespert <0000057d3b6cd9b7-dmarc-request**At_Symbol_Here**LISTS.PRINCETON.EDU> wrote:

Actually, I just came across a warning from the FDA not to do that at all. Leftover LN in the food products has apparently caused injury.

The warning is phrased like a recall: "FDA Advises Consumers to Avoid Eating, Drinking, or Handling Food Products Prepared with Liquid Nitrogen at the Point of Sale." I think "in the kitchen of the restaurant' qualifies as "at the point of sale" to the FDA in this case; they're distinguishing it from situations where processed foods are flash frozen in an LN spray tunnel, which occurs days to weeks before consumption.

Not something I ever thought about when eating LN ice cream, but it does make sense that one could be injured. If the end product is hazardous, there is little point in manufacturing it safely, I would think.


Daniel Reid Kuespert, PhD, CSP
11101 Wood Elves Way
Columbia, MD 21044

On Aug 30, 2018, at 2:16 PM, Jyllian Kemsley <jyllian.kemsley**At_Symbol_Here**GMAIL.COM> wrote:

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
Mobile:  (+1) 925-519-6681
Skype: jyllian.kemsley
Twitter: **At_Symbol_Here**jkemsley


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