From:
Jyllian Kemsley <jyllian.kemsley**At_Symbol_Here**gmail.com>
Subject:
[DCHAS-L] Restaurant use of liquid nitrogen for ice cream?
Date:
Aug 30, 2018 18:16 UTC
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**mail.gmail.com
In-Reply-To:
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?)
Thank you!
Jyllian
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
Want to be in the know? Sign up
for cenm.ag/newsletter
---
For more information about the DCHAS-L e-mail list, contact the Divisional membership chair at
membership**At_Symbol_Here**dchas.org
Follow us on Twitter **At_Symbol_Here**acsdchas
