Cryogenic chemicals such as liquid nitrogen, liquid carbon dioxide (CO2) and solid CO2 (dry ice) are often used in food processing. This includes grinding, mixing, coating, freezing and packaging foods. Food processors use these liquids to produce a variety of foods, including meat, poultry, and prepackaged meals.
To assist member companies in preparing staff to work with these chemical systems, a resource has been developed by USPOULTRY in concert with safety professionals. The resource is a collaboration of USPOULTRY and the National Association of SARA Title III Program Officials (NASTTPO) and is meant to inform industry and community emergency planning personnel and first responders on cryogenic chemicals and emergency response actions. NASTTPO is made up of members and staff of State Emergency Response Commissions (SERCs), Tribal Emergency Response Commissions (TERCs), Local Emergency Planning Committees (LEPCs) and various federal agencies. Cooperating and coordinating with the emergency response community provides the opportunity to advance their knowledge of poultry processing facilities and the operations that occur within them. This, in turn, can benefit their response efforts and enhance their safety if an event occurs that requires a response by emergency personnel.