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.
On Aug 30, 2018, at 2:16 PM, Jyllian Kemsley <jyllian.kemsley**At_Symbol_Here**GMAIL.COM> wrote:--- 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**acsdchasHi 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!
JyllianJyllian Kemsley, Ph.D.Executive Editor, policy and safetyMobile: (+1) 925-519-6681Skype: jyllian.kemsleyTwitter: **At_Symbol_Here**jkemsley
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