Monitoring the Distribution of Ready-to-eat Food Products Made with Liquid Nitrogen

The circulation of ready-to-eat food is a concern in the food safety sector, especially regarding the dangers of the content in processed food. One of them is the use of liquid nitrogen in ready-to-eat food, which has many potential risks that will arise if the processed food is consumed by the public. So a principle is needed that can be related to the handling of liquid nitrogen in the circulation of ready-to-eat food products. It is also necessary to organize food safety in handling the use of liquid nitrogen in the circulation of ready-to-eat food products. This research uses a qualitative method, namely the literature study method. The lack of scientific certainty related to the use of liquid nitrogen in processed ready-to-eat food cannot be used as an excuse to delay prevention efforts. As well as strategies in realizing food safety implementation need to be implemented as an effort to protect the public from various types of food that are dangerous and pose a potential risk to health.