Dry Ice in Sausage Processing
Started by jessiburke78, Jun 14 2013 02:11 PM
Does anyone have any experience using dry ice in burger/patty processing? We do not currently use dry ice but are considering it to improve our shelf life. What are the requirements around the use of dry ice? How/when is it added to the process? How is it stored, handled, etc.? Any info would help.
Thanks!
Jessica
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There are no specific requirements in Canada relating to this except that you would need to demonstrate it was food grade dry ice.
Storage and handling would more fall under OSH regulatory requirements than food safety.
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