Doc. 150/18Guidelines for Safe and Hygienic Handling of Dry Ice

Dry ice is carbon dioxide in its solid form. It is produced by expanding liquid carbon dioxide to atmospheric pressure.

The product can be supplied as blocks, slices or pellets and is generally packed into plastic, paper or composite bags that are stored and transported in insulated containers. Some products, particularly pellets, can also be supplied loose in containers, with no wrapping. Dry ice is used in practically all types of industries, mainly because of its cooling properties. It is particularly interesting for applications where spot cooling is needed.

When dry ice is added directly to food, it is important to consider its possible role as a carrier of contamination. The quality of the raw material, liquid carbon dioxide, shall conform to the purity criteria for food additives.

This publication covers the entire supply chain of all dry ice products, from the receipt of bulk liquid carbon dioxide to the delivery of finished products to end-users.

The publication provides specific guidelines for safe and hygienic handling of product, equipment and containers throughout the production and supply chain including food use and is intended for all personnel involved with dry ice.