Since 1917 founded as the National Association of Ice Industries to today as the International Packaged Ice Association, our proud trade association has represented commercial industry producers of block ice and packaged ice in North America and today Internationally on all 7 continents. Our member commitment to Food Safety and education at all levels of regulatory, retailer and the consumer that ICE IS FOOD is the hallmark of our vision as an association.
IPIA ice producing and distribution members produce quality bagged ice and ice cube products that meet rigorous sanitation standards.
Dry ice should always be handled with care. Ensure the safety of the handler by wearing protective gloves or using a cloth between the ice and the hands. Use of tongs is another way to limit one’s direct contact exposure to dry ice. Prolonged exposure to bare skin will cause the cells to freeze and create an injury similar to a burn. Store dry ice in an insulated container and ensure the proper ventilation of the area where the dry ice is stored. Styrofoam is an ideal storage container as it keeps the dry ice insulated but is not airtight. If the air where the dry ice is stored reaches a CO2 level above 0.5%, it can be dangerous to your health.
Signs to look out for are headaches and difficulty breathing, as the carbon dioxide sublimates and replaces oxygen. Loss of consciousness in a confined area containing dry ice can lead to serious health consequences and even death.
Due to the rapid emission of large volumes of CO2 gas, any dry ice that is stored in a closed container can pressurize the container. Given enough time at normal room temperature, such a container may explode if the gas is not able to escape. Serious physical injury has occurred due to improper packaging of dry ice.
Occupational Exposure Limits: Eight-hour, time-weighted average is 5,000 parts per million (ppm); 15-minute, short-term exposure limit is 30,000 ppm.