What is Acrylamide
Acrylamide is a chemical contaminant of food.
It's produced from the browning reaction seen when starchy foods are roasted, fried, toasted, grilled and baked.
The foods you need to put mitigation measures in place for are french fries, crisps, bread, cereals, pastries, biscuits, wafers, coffee (particular businesses only)
What is the problem with it?
Acrylamide ingestion has been linked to a risk increased chances of developing cancer over a lifetime.
What do I need to do?
This depends on the type of business you are. Businesses need to follow article 2(2) in the guidance if they are simple businesses and supply the local area or 2(3) for more complex businesses. (See the guidance to work out which your business falls under).
Reduce the levels of acrylamide produced in food to a level as low as reasonably achievable.
How do I do this?
Follow the guidance produced in the UK Hospitality Industry Guide. A link to this is here.
We have also produced an acrylamide due diligence pack which is available free of charge. Please email firstname.lastname@example.org to request a copy. This pack contains information which supplements the guide and will help demonstrate due diligence to Environmental Health Officers.