From: Jyllian Kemsley <jyllian.kemsley**At_Symbol_Here**gmail.com>
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>
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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?)
Jyllian Kemsley, Ph.D.
Executive Editor, policy
Chemical & Engineering News
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