New EU acrylamide legislation coming next year
From April 2018 food businesses in the UK will be required to put in place practical steps to manage acrylamide within their food safety management systems under new EU legislation.
The new legislation describes measures based upon best practice guidance developed by the food industry to mitigate acrylamide formation in a range of foods. The Food Standards Agency (FSA) are working with the British Hospitality Association and other key stakeholders to develop simple guidance which will help the catering and foodservice sectors comply with new rules. Guidelines to aid understanding of the enforcement of the legislation will also be available in the New Year.
Acrylamide forms naturally during high temperature cooking and processing, such as frying, roasting and baking, particularly in potato and cereal-based products. You may have seen the articles earlier in the year about chips, which were twice and three times fried. It is not possible to eliminate acrylamide from foods, but actions can be taken to try and ensure that acrylamide levels are as low as reasonably achievable.
For further information on the new Legislation on acrylamide mitigation by visiting the FSA website.< Go Back