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Guidelines For Handlers Of Carbon Dioxide Gas In Restaurants.

  • 12 August 2020
  • Author: Joshua Lindsey
  • Number of views: 787
Guidelines For Handlers Of Carbon Dioxide Gas In Restaurants.

Health and Safety Code Chapter 6.95 § 25507(a)(5) requires the establishment and implementation of a Hazardous Materials Business Plan (HMBP) for carbon dioxide (CO2) gas used for carbonation of beverages in a quantity of 1,000 cubic feet or more. Businesses that handle carbon dioxide above threshold are required to submit a complete Hazardous Materials Business Plan to the California Environmental Reporting System (CERS) annually on or before their permit expiration date. For more information on CERS please visit

What will be checked at your next routine inspection? 
- Annual permit current. 
- NPFA signs posted at all entrances and on bulk CO2 tank.
- CO2 tank(s) in good condition.
- Complete HMBP accessible on-site.
- Annual training to employees with documentation maintained.
- Safety data sheets accessible on-site.
- Emergency contacts information posted in a conspicuous location. 

Additional information for preparing a chemical inventory page for carbon dioxide gas in CERS:

The federal hazard categories:
- Physical: Gas under pressure.
- Health: Simple asphyxiant.

Threshold bulk quantities shall be reported in the physical state at which the hazardous material is stored. Liquified CO2 shall be reported in gallons, gaseous CO2 shall be reported in cubic feet. Convert cumulative amounts to the appropriate units using the following: CO2 (known pounds) then divide by 8.51 to get gallons (for bulk liquid tanks) CO2 (known pounds) then multiply by 8.7 to get cubic feet (for compressed gas cylinders)

Documents to download

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