"Its probably fine? We've never had an issue before?" Where have I heard those statements before? Why do you want to encourage students to make the same waffling statements you hear from businesses trying to justify their lousy products?
We are safety people. We should be following all of the applicable laws and safety regulations. In a previous post there was acknowledgement that only food grade liquid nitrogen was approved for this purpose, but, hey, it's expensive so they just let them make it with lab stuff.
What other food safety laws might not be being met with your equipment, training, location of service, or other issues? You should be talking to local health authorities who enforce the food safety regulations about how good and idea this is and get some kind of more official permission to make and serve ice cream.
Food doesn't belong in the lab. And lab chemicals don't belong in food. It isn't just the risk, it's the wrong lesson you are teaching.
It reminds me of the pizza party the teacher and students invited me to in a College in Arizona after I did an OSHA training. I demurred when I learned that the pizzas were made in ceramic kilns.
--- 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**acsdchasMonona Rossol, M.S., M.F.A., Industrial HygienistPresident: Arts, Crafts & Theater Safety, Inc.Safety Officer: Local USA829, IATSE181 Thompson St., #23New York, NY 10012 212-777-0062
From: Glode, Andy <andy.glode**At_Symbol_Here**UNH.EDU>
To: DCHAS-L <DCHAS-L**At_Symbol_Here**PRINCETON.EDU>
Sent: Wed, Sep 26, 2018 8:34 am
Subject: Re: [DCHAS-L] Restaurant use of liquid nitrogen for ice cream?
Thanks for producing this video; this is helpful. The safety concerns raised by the recent FDA consumer advisory focus on injuries to consumers ingesting food prepared with liquid nitrogen at the point of sale. The video addresses these issues to some degree, but I think some questions remain. The video advises us to make sure the nitrogen has fully sublimated before serving it. Are there more definitive criteria we can use to help determine whether the nitrogen has fully sublimated? Visible vapor is not necessarily a good indicator, because that depends on moisture content of the air. Wait time prior to serving? This will depend on the volume of the food prepared and storage conditions..
At UNH, our Chemistry club students wanted to serve liquid nitrogen ice cream at a public event just days after the FDA press release. The public had just been warned to avoid consuming food prepared with liquid nitrogen, so this raises the bar for the assessment of hazards. How do we we assure the consumer there are negligible risks, other than by saying, it's probably fine or, we've never had an issue before?
Andy GlodeLaboratory Safety ManagerOffice of Environmental Health and SafetyUniversity of New Hampshire603-862-5038
--- 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
From: ACS Division of Chemical Health and Safety <DCHAS-L**At_Symbol_Here**PRINCETON.EDU> on behalf of Jyllian Kemsley <jyllian.kemsley**At_Symbol_Here**GMAIL.COM>
Sent: Tuesday, September 25, 2018 5:12 PM
Subject: Re: [DCHAS-L] Restaurant use of liquid nitrogen for ice cream?Caution - External Email
--- 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 everyone,
Following up on my previous post about using liquid nitrogen to make ice cream: Here's the final video!
Thank you very much to everyone who contributed to producing this, privately and through the list.
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