Use of Liquid Nitrogen for Contact Freezing of Meat and Meat Products
meat-poultry · Food Safety and Inspection Service · Rule · Published 1997-05-22 · Effective 1997-07-21 · 62 FR 27940
Document
Document number
97-13408
Federal Register citation
62 FR 27940
CFR reference
9 CFR 318
Type
Rule
Action
Direct final rule.
Category
meat-poultry
Sub-agency
Food Safety and Inspection Service
Publication date
1997-05-22
Effective date
1997-07-21
USDA docket
Docket No. 96-023DF
Abstract
The Food Safety and Inspection Service (FSIS) will permit the use of liquid nitrogen for the contact freezing of meat and meat products. The use of liquid nitrogen to contact freeze poultry and poultry products is already permitted and the effects are the same. The substance is completely safe for the consumer, and, with the use of reasonable safety precautions as prescribed by Occupational Safety and Health Administration (OSHA) standards, safe for inspectors and workers in the establishment as well.