The gases do more than merely impart ‘fizz’ and propulsion from the keg. They are significant contributors to taste and mouth-feel and hence to customer satisfaction and loyalty. CO2 works to keep keg contents sterile, getting the gas mixture and pressure correct maintains the equilibrium in the keg and ensures the most efficient use of the dispense system.
All gases supplied for use in the beverage and hospitality industries are classified as food and are covered by the Food Safety Act. Food gases have to be supplied in approved gas containers, be filled with gas manufactured to a food specification and the cylinders have to have appropriate labelling, identifying the gas as being of a food specification and including batch labels for traceability. All premises that are involved in the filling and distribution of food gases have to be registered with their Local Authority as a Food Premises.
Guidance on food legislation is available in BCGA GN 14, avalable to download below.
All BCGA members are recognised as legitimate suppliers and, along with several other reputable suppliers, follow the required legislation and conform to current best practice guidelines, such as BCGA CP 32 for the filling of gas cylinders with food gases for beverage dispense. However, there are over 100 fillers in the UK, who offer to fill gas cylinders with food gases, some of whom operate to somewhat lower standards. Ensure your gas supplier is a legitimate and reputable distributor of dispense gases. The Brewing, Food and Beverage Industry Suppliers Association (BFBi) operate a ‘Gas Suppliers Accreditation Scheme‘, and manage a ‘Register of Gas Fillers, Suppliers & Installers’. This scheme is designed to provide assurance to retailers that the beverage gas they buy is from an accredited supplier and that it is fit for purpose.
All gas cylinders should be stored in a secure area. Pubs, clubs and events need adequate Professional Indemnity and Product Liability insurances, which can be rendered void if they do not use their gases and look after their gas cylinders in a safe and responsible way. Have you told your insurers what gases you have and what you do with them?
Particular care should be taken when gas cylinders are located ready for delivery/collection. Guidance on storing food gas cylinders is in BCGA GN 30 with more comprehensive information in BCGA CP 44. BCGA GN 30 provides guidance and advice to those who need to handle, use and store food gases for beverage dispense. It addresses safety and operational issues associated with food gases, their use in cellars and beverage dispense pressure systems. The document covers cylinder identification, handling, use, corrosion prevention and product quality, and has been developed in consultation with the British Beer and Pub Association (BBPA) and the BFBi. Additionally, BCGA have produced two posters, for display at the workplace, including the cellar, to help publicise the hazards of incorrectly obtaining, storing and using beverage gases. These posters can be downloaded below.
As such they are often misappropriated and misused. Only return gas cylinders back to their rightful owner, for beverage gases this is normally either the gas supplier or the brewer. Information on the return and disposal of gas cylinders can be found on the cylinder recovery and disposal page.
Increasingly, outlets are being targeted by seemingly attractive offers from non-reputable suppliers of dispense gas. By flouting the law they trade by offering cheap ‘beverage’ gas to pubs. Do not be tempted as the consequences of this are:
Some of the problems associated with non-reputable suppliers include cylinders incorrectly filled; not adequately checked for food grade gas quality; filled with the wrong gas (e.g. compressed air instead of N2) or allowed to become unsafe from internal corrosion and/or being out of test. The result may be simply poor quality beer, but could also be much more serious, with catastrophic cylinder failure a real possibility.
Corroded food gas cylinders can explode dramatically, causing huge damage, injury and even fatality. Whilst your cylinder may be in good condition, it is very important to ensure:
BCGA works closely with other Trade Associations such as the BBPA and the BFBi to ensure the safety and quality of gases and their gas cylinders. Jointly we have produced BCGA L10, which provides information on obtaining the right quality dispense gas in a serviceable and legal gas cylinder. The HSE, the Chartered Institute of Environmental Health (CIEH) and Local Authorities have welcomed BCGA L10.
BCGA will continue to support efforts to eradicate the unsafe and illegal supply of food gas cylinders.
All staff handling or using gas cylinders are required to have had adequate training. This includes manual handling, connecting and disconnecting cylinders, a knowledge of the beverage gas dispense system and the properties of the individual gases and their appropriate storage requirements and Safety Data Sheets are to be available for all gases held. The training should include information on working in a confined space and the actions to be taken in the event of gas leakage or any likely incident involving gas cylinders.
A presentation to assist with training staff on food gases used in beverage dispense, is available here.
All gases, with the exception of oxygen, can kill by asphyxiation. Enriched carbon dioxide atmospheres can be intoxicating. The risk from these hazards is increased in any location where there is inadequate ventilation, such as an enclosed or confined space.
Landlords, event organisers and those responsible for beverage gases should be alert to the hazards associated with storing and using gases within a confined space. Legislation requires that a suitable and sufficient risk assessment is carried out and appropriate controls are put in place, through a safe system of work, to protect those who are required to access the area. BCGA GN 9 offers guidance on the application of the Confined Spaces Regulations where beverage dispense gases are located.
Pubs, clubs and events are venues where, sometimes, people fool around with gases. This can be by inhalation, or to produce dramatic effects in cocktail drinks.
BCGA L 7 explains the dangers of misusing gases and the potential hazards that can occur if gases are used irresponsibly, while BCGA TIS 7 provides guidelines for the safe transportation, storage, use and disposal of solid carbon dioxide (dry ice).
Within BCGA food gases are the responsibility of Technical Sub-Committee (TSC) 5. BCGA participate in the Beverage Gases Working Group, this includes representation from the DfT, HSE, the BBPA and BFBi. Members can access information on TSC5 and the Beverage Gases Working Group via the meetings page.
This Code of Practice addresses the safety, quality and operational issues necessary for the filling of gas cylinders with food gases for beverage dispense. The document covers safe filling practices, cylinder identification, handling, corrosion prevention and product quality.
Go To Download PageThis publication implements the documents published by the European Industrial Gases Association to provide a basis for quality assurance of the carbon dioxide (CO2) supply chain in a consistent manner and to ensure measures for verification are adopted and maintained across UK industry.
Go To Download PageThis document defines the principles of safe practice for the storage of gas cylinders and bundles. It promotes the use of an external store, in a secure location, with good natural ventilation and away from any sources of ignition.
Go To Download PageAll gases, unless they contain sufficient oxygen, can kill by asphyxiation. Enriched carbon dioxide atmospheres can be intoxicating. The risk from these hazards is increased in any location where there is inadequate ventilation, such as an enclosed or confined space. The Confined Spaces Regulations require that a suitable and sufficient risk assessment is carried out and appropriate controls are put in place, through a safe system of work, to protect those who are required to access a confined space.
Go To Download PageProvides advice to producers and suppliers of food gases on how to comply with the Food Safety Regulations. Companies that supply gases for food use have to meet specific legal obligations and are required to ensure food safety. The Guidance Note includes coverage of the production and supply of food gases in bulk, the use of cylinders and other transportable receptacles, dry ice production and supply, and the supply or use of on-site gas generators.
Go To Download PageProvides guidance to those who need to handle, use and store beverage gases. Addresses safety and operational issues associated with beverage gases, their use in cellars and beverage dispense pressure systems. The document covers cylinder identification, handling, use, corrosion prevention and product quality.
Go To Download PageThe use of gases is common in the leisure and catering industries. However, gases are hazardous and the user of the gases has a duty of care to all those who may be affected by their activities and they have to take all necessary safety measures to control all risks.
Go To Download PageInformation and safety advice on all aspects of handling and using solid carbon dioxide (dry ice).
Go To Download PageA safety checklist for those who purchase gas cylinders containing food quality gases for beverage dispense and/or manage those cylinders in the cellar.
Go To Download PageHighlights the dangers of misusing gases and the potential hazards that can occur if gases are used irresponsibly.
Go To Download PageProvides guidance to licensees on choosing safe cylinders providing the correct quality gas for use in beverage dispense.
Go To Download PageGas Suppliers Equipment Code of Practice.
Go To Download PageTo find out more about the safe use of food gases used in beverage dispense, keep your employees safe and ensure your customers get the quality drinks that the brewer intended. For more information see our Beverage Dispense Gas Services page.
