FSSAI issues letter regarding handling of dry ice as cooling agent for food products

Oct 16, 2019 | by Avantis RegTech Legal Research Team


The Food Safety and Standards Authority of India (FSSAI) on October 11, 2019, issues letter regarding handling of dry ice as cooling agent for food products like ice cream, frozen desserts etc. The dry ice is the solid form of carbon dioxide frequently used for food items that are needed to be cold or frozen, without the use of mechanical cooling. Whereas, if it is not handled properly it may endanger the human health, as it releases large quantities of carbon dioxide gas which could pose a danger of breathlessness (hypercapnia). 

Thus, FSSAI advises the followings while using dry ice as cooling agent for food products:

1. it should be exposed to open air in a well ventilated environment;

2. it should be kept or stored or transported in a closed environment which may lead to breathlessness due to carbon dioxide gas emission;

3. precaution must be taken to ensure that the area in use is properly ventilated to avoid any health risk.

All the commissioners of Food Safety of all States or Union Territories are requested to initiate a systematic campaign for generating awareness amongst all food business operators and citizens regarding safe and proper handling of dry ice as cooling agent for food products.


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