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Subject: Re: [DCHAS-L] Restaurant use of liquid nitrogen for ice cream?

Date: Aug 31, 2018 10:18 UTC

Author: Daniel Kuespert <0000057d3b6cd9b7-dmarc-request**At_Symbol_Here**LISTS.PRINCETON.EDU>

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Subject: Re: [DCHAS-L] Chemistry Demos for Community

Date: Aug 31, 2018 11:12 UTC

Author: Jarral Ryter <jryter**At_Symbol_Here**WESTERN.EDU>

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From: Ghabbour, Elham <e.ghabbour**At_Symbol_Here**NORTHEASTERN.EDU>

Subject: Re: [DCHAS-L] Restaurant use of liquid nitrogen for ice cream?

Date: Aug 31, 2018 11:11 UTC

Reply-To: ACS Division of Chemical Health and Safety

In-Reply-To:  

Demystify: 

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

Web: www.Northeastern.edu/ehs

 

 

 

 

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

Chemical & Engineering News

Mobile:  (+1) 925-519-6681

Skype: jyllian.kemsley

Twitter: **At_Symbol_Here**jkemsley

 

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