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 control measures in place for are french fries, crisps, bread, cereals, pastries, biscuits, wafers and coffee (there are more extensive controls for manufacturers).
What’s the problem with it?
Eating foods containing acrylamide have been linked to an increased chance 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 one 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?
We have produced an acrylamide awareness training course which is essential in helping staff understand the hazards and their duties.
We have also produced a due diligence and training due diligence and training pack which contains information and supplements the guide. This will help demonstrate due diligence to Environmental Health Officers.