Using CO2 in the food and beverage industry can make sure drinks stay carbonated, and food stays cold during transport, as well as extend the shelf life of fresh produce. However,it’s important to be aware of CO2 hazards, and to take preventive measures.

CO2 can accumulate in storage areas, particularly confined or low-lying spaces, and areas where CO2 is vented. That’s why it’s important to monitor and ventilate areas for CO2 as required by code. Make sure to use CO2 detectors with audible and visual warnings. Also, inspect, maintain and calibrate these detectors on a routine basis.

Changing or modifying the gas supplier-owned equipment can lead to leaks or other issues. Make sure to contact your gas supplier, such as S.J. Smith, with any questions or system change requests.

If you are handling CO2, make sure to wear the proper PPE, including gloves and eye protection. PPE can also include hearing protection, supplied air breathing apparatus, personal monitors and safety shoes. Please consult the SDS (Safety Data Sheet) on the CO2 you are using for best practices.

Do you have questions on your CO2 supply or system? Please call your S.J. Smith account manager, or call our main office at 563-324-5237 for more information. You can also find additional information on our website: www.sjsmith.com/gases, or find specific information on our linked CGA flyer here.