Food & Beverage
Simple CO2 Safety for the Food, Beverage and Hospitality Industries
Analox has supported the food, beverage, and hospitality sectors for more than 30 years, helping businesses manage gas safety in environments where CO₂ is widely used.
Across these industries, gas-producing processes and equipment can introduce serious risks if levels are not properly monitored. Without effective controls in place, elevated gas concentrations can pose a direct threat to employee and customer safety.
To meet safety standards and fire code requirements, CO₂ monitoring is typically required in back-of-house and production areas such as:
- Breweries
- Wineries
- Fermentation facilities
- Bars and pubs
- Restaurants
- Theaters
- Commercial kitchens
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Related products
CO₂ Monitoring Solutions
Carbon dioxide is produced and used throughout beverage production, from fermentation through to storage, bottling, and draft dispensing. It also plays an important role in Modified Atmosphere Packaging (MAP), where it helps preserve food by extending shelf life and maintaining product quality.
One of the key risks with CO₂ is that it cannot be detected by sight or smell. Even relatively low concentrations, around 0.5%, can begin to affect the human body.
Installing a reliable CO₂ monitoring system is a critical step in protecting staff, maintaining compliance, and reducing risk in day-to-day operations.
Oxygen Monitoring Solutions
In many applications, inert gases such as nitrogen (N₂) are used in brewing, beverage dispensing, and food packaging processes.
While effective for these uses, nitrogen can displace oxygen in enclosed environments if a leak occurs. This creates a potentially dangerous situation, as reduced oxygen levels can quickly become life-threatening.
Analox provides both fixed and portable oxygen monitoring solutions designed to detect these changes early and help maintain a safe working environment.
Multi Gas Solutions
Where multiple gases are used within a process, a more comprehensive monitoring approach is often required.
In applications such as MAP, precise control of gas composition is essential for preserving product quality. Similarly, in brewing environments, accurate monitoring of gases like CO₂ and O₂ helps ensure both operational efficiency and safety.
Multi-gas detection systems provide the visibility needed to manage these environments effectively.
Regulatory Guidelines
EH40 UK LEGISLATION
States that the TWA (employee’s average airborne exposure in any 8-hour work shift of a 40-hour workweek which shall not be exceeded) for CO2 is 5,000 ppm and the short-term exposure limit (15 minutes) is 15,000ppm.
OSHA US LEGISLATION
States that the 8-hour TWA PEL (level of exposure established as the highest level of exposure an employee may be exposed to CO2 without incurring the risk of adverse health effects) is 5,000ppm and a 30,000ppm limit that must not be exceeded in a 10 minute period. A value of 40,000ppm is considered immediately dangerous to life and health (IDLH value).
AS5034 LEGISLATION
This piece of Australian legislation sets a minimum standard for the use of gases in the food and beverage industry. The standard is not just confined to new installations, it also requires any existing equipment to be updated to conform.
NIOSH LEGISLATION
A REL (reference emissions level) for CO2 not to exceed 5,000 ppm over an 8-hour TWA and a 15-minute TWA STEL (short-term exposure level) of 30,000 ppm for CO2 in workplace air.